MOIST CARROT CAKE

Moist Carrot Cake image

Provided by Darshirl

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

Previous Next

1 1/4 cups vegetable oil
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups grated carrots
1 cup chopped fresh pineapple
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
1/2 cup butter, room temp
250 g cream cheese, softened
3 -4 cups icing sugar
1 1/2 teaspoons vanilla extract

Steps:

Preheat oven to 175 degrees Celsius Grease and line a 8"iches pan.
In a large bowl, use a hand whisk to beat together eggs, oil, sugar and 2tsp of vanilla.Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and pineapple. Fold in pecans or walnuts. Pour into prepared tin.
Bake in the preheated oven for 50 to 60 minutes or until a skewer serted into the centre of the cake comes out clean. Let cool in the pan for 10 minutes then remove the cake out onto a wire rack to cool completely.
To make frosting : In a bowl, combine butter, cream cheese, icing sugar and 1 1/2 tsp vanilla. Using a hand mixer beat until the mixture is smooth, thick and creamy. Frost the cooled cake.

Nutrition Facts : Calories 677.9, Fat 39.7, SaturatedFat 13, Cholesterol 113.8, Sodium 526.7, Carbohydrate 76.3, Fiber 1.7, Sugar 57.2, Protein 6.2