Moist Carrot Cake (Print Version)
# Ingredients:
01 -
3 cups plain flour
02 -
2 teaspoons vanilla essence
03 -
1 1/2 teaspoons baking soda
04 -
1 cup of walnuts, chopped
05 -
4 teaspoons cinnamon powder
06 -
1 teaspoon of salt
07 -
6 cups of shredded carrots
08 -
1 cup of raisins
09 -
1 cup sunflower or vegetable oil
10 -
1 cup brown sugar
11 -
4 large eggs
12 -
1 cup crushed pineapple without juice
13 -
1 1/2 cups granulated sugar
# Instructions:
01 -
Combine shredded carrots with brown sugar in a medium bowl. Let it sit for an hour, then add raisins and mix well.
02 -
Set your oven to 350°F (175°C). Lightly oil and dust two 10-inch round cake pans with flour.
03 -
Whisk the eggs in a big bowl until frothy. Slowly add in oil, white sugar, and vanilla while whisking. Stir in the drained pineapple chunks.
04 -
Mix cinnamon, salt, flour, and baking soda in a bowl. Gradually blend it into the wet base until smooth. Add in the sugared carrots and chopped nuts.
05 -
Divide batter evenly between the pans. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
06 -
Let cakes cool for 10 minutes in pans. Remove and let them cool completely. Spread cream cheese frosting once cool.