Moist Carrot Cake
Moist Carrot Cake

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, moist carrot cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

You will love this incredibly moist and easy carrot cake recipe with ultra-creamy cream cheese frosting. It's effortless to make and tastes incredible. Just read all the rave reviews!

Moist Carrot Cake is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Moist Carrot Cake is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook moist carrot cake using 10 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Moist Carrot Cake:
  1. Take 3 Carrot grated
  2. Take 1/2 cup Milk
  3. Take 1 cup Honey
  4. Take 1 1/2 Cup maida/All -purpose flour
  5. Make ready 3/4 cup curd
  6. Make ready 1/2 tsp Baking soda
  7. Get 1/2 tsp Baking powder
  8. Make ready 3 tsp Butter / oil to grease
  9. Make ready 3 drops Vanilla essence
  10. Make ready 1 tbsp Walnuts chopped (optional)

This moist carrot cake recipe has been a long time coming. In the past, whenever I was asked to make a carrot cake, I used a very traditional carrot cake recipe. Why this Moist Carrot Cake recipe works. The carrots are shredded with a grater so they are finer in texture as opposed to using a mandoline.

Steps to make Moist Carrot Cake:
  1. Preheat the oven for 5 minutes at 180 degrees Celsius and oven setting should be to cook both top and bottom. Increase the time to 15 to 20 minutes on a cold day.
  2. Grease a cake tin with butter and line the tin with flour to avoid the cake from burning. You can also use a butter sheet.
  3. Take two bowls one to keep dry ingredients and one to keep the wet ingredients.
  4. In the dry ingredients bowl add flour, baking soda, and baking powder. Mix them thoroughly.
  5. In the wet ingredients bowl add butter and honey and mix them thoroughly. The butter should become lighter in colour by mixing it. Then add curd in lots or eggs one at a time and mix with a whisk or do so in a came mixer stand.
  6. After mixing the contents thoroughly add the grates carrots, milk and essence.
  7. Add the wet ingredients little at a time to the dry ingredients bowl and do a ribbon action (move the whisk and fold). Donot tap the whisk but fold to aerate the mixture.
  8. Taste the batter at this point to check for the sweetness. Add more honey in case it is not sweet enough. Check how thick the batter is. It shouldn't be too runny nor too thick. If it is thick then pour milk or add a banana.
  9. Drop the mixture into a cake tin and tap the cake tin to remove any air bubbles.
  10. Bake the cake for 40 minutes at 180 degrees Celsius.
  11. Once the oven bell rings put a toothpick and see if it comes out clean. If so the cake is ready.
  12. Remove the came from the cake tin and allow it cool on a cooling rack for about 15 minutes. Never cut a cake when it is hot it will crumble.
  13. Slice and serve. This is ideal for a 8 inch cake tin

Greek yogurt is used to help keep the cake moist. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake! This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.

So that is going to wrap it up for this special food moist carrot cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!