Super Moist Carrot Cake

Name: Super Moist Carrot Cake
Cuisine: British
Ingredients: 3 eggs room temperature; 3/4 cup buttermilk; 3/4 cup coconut oil; 1,5 cup white sugar (less sweet:1 1/8 cup); 2 tsp vanilla extract; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 2 cups all-purpose flour (250 gr); 2 tsp baking soda; 2 cups shredded carrot (small shredded) 240 gram; 3/4 cup fine desiccated coconut; 1 cup chopped walnut (115 gr); 226 gr canned crushed pineapple (I don’t use the syrup). From canned pineapple chunks, I chopped to smaller size as I cannot find canned crushed pineapple; 1 (250 gr) Philadelphia Cream Cheese; 115 gr unsalted butter; 3/4 cup icing sugar (original recipe is 2 cups but I like it not too sweet) sifted; 1 tsp vanilla extract; Lemon juice/zest (optional)

purple_acied @purple_acied

Singapore

One word: delicious!

Recipe is adapted from:
https://www.allrecipes.com/recipe/8270/sams-famous-carrot-cake/

One word: delicious!

Recipe is adapted from:
https://www.allrecipes.com/recipe/8270/sams-famous-carrot-cake/

purple_acied @purple_acied

Singapore

One word: delicious!

Recipe is adapted from:
https://www.allrecipes.com/recipe/8270/sams-famous-carrot-cake/

One word: delicious!

Recipe is adapted from:
https://www.allrecipes.com/recipe/8270/sams-famous-carrot-cake/

Saved

Ingredients

3eggs room temperature
3/4 cupbuttermilk
3/4 cupcoconut oil
1,5 cupwhite sugar (less sweet:1 1/8 cup)
2 tspvanilla extract
2 tspground cinnamon
1/4 tspground nutmeg
1/4 tspsalt
2 cupsall-purpose flour (250 gr)
2 tspbaking soda
2 cupsshredded carrot (small shredded) 240 gram
3/4 cupfine desiccated coconut
1 cupchopped walnut (115 gr)
226 grcanned crushed pineapple (I don’t use the syrup). From canned pineapple chunks, I chopped to smaller size as I cannot find canned crushed pineapple
Cream Cheese Frosting
1 (250 gr)Philadelphia Cream Cheese
115 grunsalted butter
3/4 cupicing sugar (original recipe is 2 cups but I like it not too sweet) sifted
1 tspvanilla extract
Lemon juice/zest (optional)

Saved

Steps

1

Preheat oven 175 celcius. Grease and flour 2 8” round pan
2

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well
4

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple
5

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6

Divide the batter into 2 portions. Pour each portion into prepared pan, and bake at 350 degrees F (175 degrees C) for 45 minutes. Check with toothpick.
7

Allow the cake to cool before assembling the cake with cream cheese frosting
8

For cream cheese frosting: beat cream cheese and butter with mixer until creamy. Mix in the vanilla extract and the icing sugar gradually. Add lemon 🍋 juice/zest if using. Tips: if the frosting is too sweet, lemon juice will balance the sweetness and add a nice flavour too.
9

Assemble the cake: take half of the frosting, spread it on 1 cooled cake. Put another cake on top and spread the remaining frosting all over the cake. Keep in the fridge for few hours before serving