From RecipeTin Eats
Carrot Cake (Easy and ultra moist!)
- Time
- 45 min
- Makes
- 12
- Ingredients
- 18
11 things you may not have.
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Ingredients
- 440g / 20 oz can crushed pineapple (, drained but RESERVE juice (Note 1))
- 1/4 cup (65 ml) reserved canned pineapple juice ((from canned pineapple above))
- 3/4 cup (185 ml) milk (, at room temperature (full or low fat) )
- 1 tsp white vinegar ((or lemon juice or other clear vinegar, (Note 2))
- 3 eggs ((55g/2oz each))
- 1 1/2 cups (265g) brown sugar ((loosely packed))
- 1/2 cup (125 ml) vegetable oil ((or canola))
- 2 cups (300g) flour (, plain / all purpose)
- 2 tsp baking soda ((aka bi carb soda, Note 3) (NOT BAKING POWDER))
- 1/2 tsp salt
- 2 tsp cinnamon powder
- 2 cups grated carrot (, about 2 carrots, peeled (Note 4))
- 1/4 cup coconut (, shredded or desiccated (plain / unsweetened))
- 1/2 cup walnuts or pecans (, roughly chopped)
- 180g / 6oz cream cheese (, at room temperature (Note 5))
- 225g / 1 cup unsalted butter (, softened)
- 1 tsp vanilla extract
- 4 cups (480g) icing sugar / powdered sugar (, sifted if clumpy (Note 6))
Nutrition · per serving
- Calories
- 709 kcal
- Fat
- 37 g
- Fiber
- 3 g
- Sugar
- 69 g
- Sodium
- 377 mg
- Protein
- 7 g
- Cholesterol
- 99 mg
- Carbohydrate
- 92 g
- Saturated fat
- 23 g
As published by RecipeTin Eats.
The method
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