Moist Carrot Cake

Submitted by Darshirl

"Out of so many carrot cakes recipes I've tried, either from restaurant or cafe this is the best carrot cake recipe I've got and I've been making it once every week for special order. Friends and family have been ordering for their friends and friends....hope you like it as much as i do. :)"

 

• Ready In: 1hr 20mins
• Ingredients: 17
• Serves: 12

ingredients

• 1 1⁄4 cups vegetable oil
• 4 eggs
• 1 1⁄2 cups sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups grated carrots
• 1 cup chopped fresh pineapple
• 1 cup chopped pecans (optional) or 1 cup walnuts (optional)

• Cream cheese frost

• 1⁄2 cup butter, room temp
• 250 g cream cheese, softened
• 3 -4 cups icing sugar
• 1 1⁄2 teaspoons vanilla extract

directions

1. Preheat oven to 175 degrees Celsius Grease and line a 8"iches pan.
2. In a large bowl, use a hand whisk to beat together eggs, oil, sugar and 2tsp of vanilla.Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and pineapple. Fold in pecans or walnuts. Pour into prepared tin.
3. Bake in the preheated oven for 50 to 60 minutes or until a skewer serted into the centre of the cake comes out clean. Let cool in the pan for 10 minutes then remove the cake out onto a wire rack to cool completely.
4. To make frosting : In a bowl, combine butter, cream cheese, icing sugar and 1 1/2 tsp vanilla. Using a hand mixer beat until the mixture is smooth, thick and creamy. Frost the cooled cake.