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Very Moist Carrot Cake
Very Moist Carrot Cake

Before you jump to Very Moist Carrot Cake recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to very moist carrot cake recipe. To make very moist carrot cake you only need 21 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Very Moist Carrot Cake:
  1. Get 1 cup sugar
  2. Use 1 cup brown sugar
  3. Provide 4 eggs
  4. Get 1 teaspoon vanilla
  5. You need 1 1/2 teaspoon baking powder
  6. Use 1 teaspoon baking soda
  7. Get 1 teaspoon salt
  8. Use 3 cups flour
  9. You need 3 cups grated carrots
  10. Prepare 1 cup buttermilk
  11. Get 1 1/4 cup vegetable oil
  12. Provide 3/4 cup chopped walnuts
  13. Provide 1/2 cup raisin
  14. Get 1 tablespoon cinnamon
  15. You need Cream Cheese Frosting:
  16. Use 142 g unsalted butter, room temperature
  17. Get 380 g cing sugar
  18. Take 1 1/2 teaspoon Vanilla extract
  19. Take 1/4 teaspoon salt
  20. Use 450 g cold cream cheese
  21. Take 2 tablespoon sour cream
Steps to make Very Moist Carrot Cake:
  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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