CARROT CAKE – INCREDIBLY MOIST CARROT CAKE RECIPE
Today I am sharing with you my favourite recipe for carrot cake! This cake is moist, easy to make, versatile and delicious. What I really love about this cake is how simple it is. No fancy ingredients here. Most ingredients you probably already have in your pantry right now. You will need carrots, pineapple (optional), cinnamon, salt, baking powder, baking soda, brown sugar, granulated sugar, and vegetable oil. Thats it!
- 2 cups carrot -hand-grated
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 1 cup crushed pineapple
Preheat the oven to 350˚F (180˚C) Grease your cake pans and line with parchment paper. Place to the side.
Grate the carrots using the smallest side of a grater. Set aside.
In a bowl, sift together flour, cinnamon, salt, baking powder, and baking soda. Whisk together. Set aside.
In a separate large bowl, add brown sugar, granulated sugar, and eggs and vegetable oil. Mix together until well combined.
Gradually add the dry ingredients that you prepared earlier in three sections. Fold into your wet ingredients.
Add your grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
Divide the cake batter evenly between the prepared pans if you are using two.
Bake for 25-30 minutes or until a fork is inserted in the center of a cake comes out clean.
Frost with cream cheese icing when cool (optional)