Very Moist Carrot Cake

Name: Very Moist Carrot Cake
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 cup sugar; 1 cup brown sugar; 4 eggs; 1 teaspoon vanilla; 1 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 3 cups flour; 3 cups grated carrots; 1 cup buttermilk; 1 1/4 cup vegetable oil; 3/4 cup chopped walnuts; 1/2 cup raisin; 1 tablespoon cinnamon; 142 g unsalted butter, room temperature; 380 g cing sugar; 1 1/2 teaspoon Vanilla extract; 1/4 teaspoon salt; 450 g cold cream cheese; 2 tablespoon sour cream

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour

Serves 4 servings

1 cupsugar
1 cupbrown sugar
4eggs
1 teaspoonvanilla
1 1/2 teaspoonbaking powder
1 teaspoonbaking soda
1 teaspoonsalt
3 cupsflour
3 cupsgrated carrots
1 cupbuttermilk
1 1/4 cupvegetable oil
3/4 cupchopped walnuts
1/2 cupraisin
1 tablespooncinnamon
Cream Cheese Frosting:
142 gunsalted butter, room temperature
380 gcing sugar
1 1/2 teaspoonVanilla extract
1/4 teaspoonsalt
450 gcold cream cheese
2 tablespoonsour cream

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Steps

1 hour

1

Preheat oven 180 degree celsius. Coat the bundt cake with nonstick spray. Set aside.
2

In the bowl of your stand mixer fitted with the paddle attachment mix both sugars, vegetable oil, buttermilk, eggs and vanilla together on medium speed until smooth, 1 minute.
3

Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
4

Mix in the flour until just combined. Add in the carrots, walnuts, and raisins and stir until evenly incorporated.
5

Pour batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted int he center comes out clean.
6

Allow to cool completely.
7

To make Cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment (or in large bowl and using hand-held mixer) beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
8

Add the confectioners sugar, salt and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes. Beat in the sour cream.
9

With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
10

Increase the speed to medium high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain, 4 to 6 minutes. Use according to recipe above.

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Santy Coy @chefsantycoy

on November 04, 2019 13:51

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!