Carrot Cake by Tasty's Kiano Moju

RenaLyrica avatar
Recipe video made by RenaLyrica Published on 05/28/2020, viewed by 7150 , 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


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



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


Grate the Carrots

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

Make the Cake


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.


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.


Mix the Vegetable Oil

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


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.


Add the Raisin, Carrots, Pineapple

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



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.


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


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.


Add Powdered Sugar

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




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


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.



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


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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
06/29/2020 ☰
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