Today I made this scrumptious carrot cake, It is super moist and super flavorful!
Topped with cream cheese and decorated with some crushed almond flakes.😘
My pretty and delicious super moist carrot cake.😘
Ingredients:
4 Large Eggs
180 g Light Brown Sugar
180 g Vegetable Oil
200 g All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking soda
1 tsp Cinnamon Powder
1/2 tsp Salt
200 g Grated Carrots (squeeze the juice and weight it)
50g carrot juice(from the grated carrot)
Toppings:
100 g Icing Sugar
35 g Butter
125 g Cream Cheese
1Tbp Lemon Juice
1Tbp Grated Lemon Zests
Almond Flakes for decoration
Directions:
1. Preheat oven to 350F degrees. Greased and floured an 8inch(20cm) baking pan. Set aside.
2. Set out the cream cheese for the frosting so it may soften as you make the cake batter.
3. Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, combine the brown sugar and eggs till fluffy and thick. Add oils gradually and mix well.
3. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Mix in the dry ingredients into the wet ingredients until just combined( do not over mix). With a spatula, fold in the shredded carrots and carrot juice. Pour batter into prepared pan.
4. Bake cake at 350°F( 180°C) for 50-55 mins or till done. Cool for twenty mins then turn invert the cake and cool on wire rack. Allow cake to cool completely before frosting.
Make the frosting:
1. Beat the softened cream cheese and butter together on medium speed until soft and creamy. Add powdered sugar and beat until thick and combined. Add lemon juice and lemon zests. Beat on medium speed for 1 more minutes. Frosting the cake.
6. Store cake in the refrigerator, covered, for up to 7 days.
Happy Baking!
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