Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moist carrot cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Moist Carrot Cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Moist Carrot Cake is something which I have loved my entire life. They are nice and they look fantastic.

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!

To begin with this recipe, we must first prepare a few ingredients. You can cook moist carrot cake using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Moist Carrot Cake:

1. Make ready 100 grams net weight Carrots
2. Get 1 medium Egg
3. Get 30 grams Sugar (soft light brown is best)
4. Make ready 1 dash Salt
5. Take 1 tbsp Maple syrup or honey
6. Make ready 1 tbsp each Vegetable oil ※heavy cream
7. Prepare 1 tsp ※Rum
8. Prepare 45 grams ◎Cake flour
9. Get 15 grams ◎Whole wheat flour※
10. Make ready 15 grams ◎Almond flour
11. Get 1/2 tsp ◎Baking powder
12. Get 1 refer to step 11 Icing (optional)
13. Prepare 20 grams ☆Powdered sugar
14. Get 1/2 tsp ☆Lemon juice
15. Make ready 1 Dragées (optional)

In the past, whenever I was asked to make a carrot cake, I used a very traditional carrot cake recipe. Moist Carrot Cake - Blessed Easter everyone. I did an eggless version of carrot cake some time back, and here is the version with egg. This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

Instructions to make Moist Carrot Cake:

1. Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
2. Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
3. Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
4. Add the grated carrots into the bowl.
5. Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
6. Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
7. Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
8. Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
9. When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
10. Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
11. Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.

I feel like carrot cake is a dessert most people tend to only make around Easter. 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. Greek yogurt is used to help keep the cake moist. This Carrot Cake is wonderfully moist, tender and easy to make!

So that’s going to wrap it up with this exceptional food moist carrot cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!