Carrot Cake by Tasty's Kiano Moju

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Rika Lee Rien avatar
Recipe video made by Rika Published on 05/28/2020, viewed by 7983 , 5 Comments
total time75m

Really moist!!!

What you will need

Prepared First

3 cups carrot (450 g), hand-grated

2 ½ cups all-purpose flour (310 g)

2 teaspoons (6 g) ground cinnamon

¼ teaspoon (0.5 g) allspice

1 teaspoon (4 g) baking powder

1 teaspoon (6 g) kosher salt (1/4 tsp if using salted butter)

Dry Ingredients

1 cup light brown sugar (200 g), packed

½ cup granulated sugar (100 g)

3 large eggs, room temperature

1 cup vegetable oil (240 mL)

1 cup raisin (150 g) covered in flour (1 tbsp)

1 cup crushed pineapple (225 g), canned

Icing

1 cup unsalted butter (225 g), (2 sticks) room temperature

12 oz cream cheese (340 g), room temperature

1 ½ teaspoons (7 g) vanilla extract

2 cups powdered sugar (240 g)

(Nutritional facts 360 calories, 17.65 g fat, 49.43 g carbohydrates, 2.88 g protein, 81 mg cholesterol, 166 mg sodium)

How to cook

Prepare First

1

Oven

Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.

2

Grate the Carrots

Grate the carrots on the small holes of a box grater. Set aside.

Make the Cake

1

Mix the Dry Ingredients

In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.

2

Mix the Wet Ingredients

In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.

3

Mix the Vegetable Oil

With the mixer running, gradually pour in the vegetable oil.

4

Combine Wet and Dry Ingredients

With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.

5

Add the Raisin, Carrots, Pineapple

Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.

6

Bake

Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.

7

Cool down

Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.

Make the Icing

1

Mix butter, cream cheese, vanilla

Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.

2

Add Powdered Sugar

Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.

Assemble

1

Level

Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.

2

Put the Cream Cheese into the Cake

Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.

3

Chill

Chill for 30-60 minutes to let the icing set, then slice and serve.

Comments

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Peggy Weymeersch avatar
Peggy Weymeersch
06/25/2020 ☰
😃 Easy, tasty and varied
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Peggy Weymeersch avatar
Peggy Weymeersch
06/25/2020 ☰
Again something new to report for those who like to eat healthy
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Mulyati avatar
Mulyati
06/29/2020 ☰
Goood
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