Super Moist Carrot Cake
Super Moist Carrot Cake recipe
Yield
16 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 4 | medium |
carrots
shredded |
|
| ½ | cup |
walnuts
coarsely chopped |
|
| 8 | ounces |
pineapple
crushed, drained |
|
|
orange zest
1/3 inch by 3 inch |
*
|
||
| 6 | ounces |
cream cheese
cut in chunks |
|
| 6 | tablespoons |
butter
cut in chunks |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
salt
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
vegetable oil
|
|
| 4 | medium |
carrots
shredded |
|
| 118 | ml |
walnuts
coarsely chopped |
|
| 231.2 | ml/g |
pineapple
crushed, drained |
|
| 1 | x |
orange zest
1/3 inch by 3 inch |
*
|
| 173.4 | ml/g |
cream cheese
cut in chunks |
|
| 9E+1 | ml |
butter
cut in chunks |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Mix flour, baking soda, baking powder, cinnamon and salt in a large bowl.
In a separate bowl, combine sugar and eggs; blend in oil and mix.
Stir mixture into dry ingredients.
Stir in shredded carrots, chopped nuts and pineapple.
Pour batter into greased and flour-dusted 9 inch by 13 inch baking pan or 10 inch bundt pan.
Bake for 45 minutes (55 minutes for bundt pan), or until pick inserted in center comes out clean.
Make Cream-Cheese Frosting:
Mix orange zest (or one drop or oil or 1 teaspoon dried orange peel), cream cheese and butter thoroughly.
Add vanilla and powdered sugar and mix well.
Makes enough to frost a 9 inch by 13 inch cake.
Frost cake when it is thoroughly cooled.
