Super moist carrot raisin cake

Name: Super moist carrot raisin cake
Total time: 1800 s
Yield: 15 servings
Cuisine: American
Ingredients: 140 grams all-purpose flour; 100 grams cake flour; 10 grams baking soda; pinch salt; pinch ground nutmeg; 5 grams ground cinnamon, can add more; 4 large eggs; 250 grams white sugar; 150 grams brown sugar; 160 ml vegetable oil; 1 cup sour cream; 3 large carrot, gratted; 125 grams chopped walnuts or chooped pecan; 1 can chunked pineapple, drained; 1 can coconut flakes

MamaAchilles @cook_2894684

Jakarta, Indonesia

I searched some of the similar recipe and do some changes base on my creation & eksperienced, and this recipe turns out a hit! Even my daughter did not realized that she's eating vegetable!! Ppssssstttt...keep it as a secret will yaa..

MamaAchilles @cook_2894684

Saved

Ingredients

30 mins

15 servings

140 gramsall-purpose flour
100 gramscake flour
10 gramsbaking soda
pinchsalt
pinchground nutmeg
5 gramsground cinnamon, can add more
4 largeeggs
250 gramswhite sugar
150 gramsbrown sugar
160 mlvegetable oil
1 cupsour cream
3 largecarrot, gratted
125 gramschopped walnuts or chooped pecan
1 canchunked pineapple, drained
1 cancoconut flakes

Saved

Steps

30 mins

1

Prepare your baking tin or cupcake paper. It's ok if you want to make it round, oval or square. For tins, put a baking paper as liner.
2

Stir the first 6 ingredients. While in other bowl beat eggs and the next 4 ingredients on medium speed untill combine but not too overmixed.
3

Add the flour mixture, spoon by spoon using low speed.
4

Fold in grated carrots, follow with raisin, coconut flakes & nuts
5

Bake on 350°F around 25-45 minutes. Depending on your oven. To test if it's already done or not, insert a bamboo skeewer into the cake if it comes out clean means it's done.