Sunday, June 17, 2018

The Best Carrot Cake Ever

Dah few days aku mengidam nak makan carrot cake. On the day yang aku teringin nak makan carrot cake tu, Iman texted me, she said she wants to eat carrot cake. Macam janji pulak. Maybe she misses her mama, ingat mama, ingat cake. Hahaha

Anyway, kalau google the best carrot cake, macam2 recipe keluar. Semua orang mengaku their carrot cake is the best. Satu hal pulak aku nak kena mencari the best among the best. I decided on iambaker recipe sebab her recipes so far, never failed me. But of course, kena tweak a bit.

The Best Carrot Cake


1/2 cup white sugar

1/2 cup brown sugar

1 1/4 cup vegetable oil

3 large eggs, at room temperature

1 tsp. pure vanilla extract

2 1/2 cup all-purpose flour

2 tsp. ground cinnamon

1/4 tsp. nutmeg

2 tsp. baking soda

1 1/2 tsp. salt

1 cuo raisins

1 cup roughly chopped walnuts

2 1/4 c grated carrots

1/2 cup canned pineapple, diced


Heat the oven to 350°F.

Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.

Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.

In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)

With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)

Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.

Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!

Allow the cakes to cool completely on a wire rack.

Cover in cream cheese frosting

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