[wpsf id="622"]

My ultimate Moist carrot cake
My ultimate Moist carrot cake
Ingredients
- 1 1/2 cups granulated sugar
- 2/3 cup light brown sugar , firmly packed
- 1 cup oil (vegetable or canola oil)
- 1/2 cup buttermilk (I used full cream)
- 4 large eggs , room temperature
- 2 teaspoons vanilla extract
- 1/2 cup crushed pineapple
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups carrots , finely grated (about 1 lb.)
- 1 cup chopped pecans , optional
- 1 cup golden raisins , optional
For the Cream Cheese Frosting:
- 16 ounces cream cheese , softened
- 4 ounces unsalted butter (1 stick), softened
- 2 teaspoons vanilla extract
- 3-4 cups powdered sugar
Instructions
- Preheat oven to 180 celcius
To assemble the cake:
- Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer. Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired. Chill for at least 30 minutes before serving.
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Notes
Tips for making the perfect carrot cake and tips for making it ahead of time are listed in the post above!