My Legendary Carrot Cake

My quest for the best Carrot Cake recipe started when I tasted one slice of Carrot Cake on a Qantas flight from Sydney to Melbourne. I was coming home from Japan with my young children. It was a very long trip and I was extremely tired. The slice of cold and moist Carrot Cake tasted absolutely delicious and I wanted to recreate the cake by myself. I tried some recipes, altered some of them and now I have one great recipe to share with you.
My Legendary Carrot Cake
My quest for the best Carrot Cake recipe started when I tasted one slice of Carrot Cake on a Qantas flight from Sydney to Melbourne. I was coming home from Japan with my young children. It was a very long trip and I was extremely tired. The slice of cold and moist Carrot Cake tasted absolutely delicious and I wanted to recreate the cake by myself. I tried some recipes, altered some of them and now I have one great recipe to share with you.
Steps
- 1
Preheat oven to 180C. Line a cake tin with baking paper. Grate plenty of carrots. If you can't get Crushed Pineapple, just finely chop up pineapple.
- 2
Combine all ingredients and mix well. Pour the mixture into the cake tin and bake for 50 minutes or until cooked through. *Note: If cupcakes, bake for 25 to 30 minutes. DO NOT overcook.
- 3
Transfer to a wire rack and cool completely. This cake tastes better when cold.
- 4
If you want frosting or icing, traditionally Cream Cheese Frosting is nice for this cake. The cake tastes great without the frosting.
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