If you love carrots..this carrot cake  is super-moist topped with delicious cream cheese frosting and decorated with edible carrot topper. This carrot cake is an all time season dessert. I always enjoy baking it, no matter which season it is! There are two recipes for your options; one for steaming and one for oven baking.

Super Moist Carrot Cake (Steamed)

INGREDIENTS:

• ¼ cup (30g) flour + 1 teaspoon baking powder (sifted together)
• 250g butter, cubed (softened at room temp)
• ⅔ cups fine sugar (130g)
• 3 eggs
• 1 teaspoon vanilla essence
• 2 ¼ cups raw carrots, finely grated, (200g)
• 1 cup walnuts, ground (80g)
• For Cream Cheese Frosting:
• ½ cup butter, softened at room temp
• 1 cup cream cheese
• 2 teaspoons vanilla extract
• ⅛ cup icing sugar, sifted (28g)
• For Garnish:
• edible carrot toppers for cake
• Toasted walnuts

INSTRUCTIONS:

1. Toast nuts: Place nuts in a dry sauté pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat after 3 to 5 minutes when the nuts have achieved a nice pale golden color. Then ground in food processor (reserve some for decor or cake garnish)
2. Prepare the steamer.
3. In a mixing bowl, beat the softened butter with fine sugar until creamy. Add in vanilla essence and eggs one by one and continue beating.
4. Add the sifted flour a little at a time on a low speed of beating until well combined.
5. Add in the carrots and ground walnuts. Mix to combine. Transfer into greased round pan.
6. Steam the cake for about one hour or until the cake is fully cooked. Set aside to cool on a wire rack. Unmold once cool.
7. Make your cream cheese frosting by mixing all the ingredients together in a bowl using an electric mixer while gradually adding the icing sugar.
8. Finally, frost the cake and spread it out with a spatula, covering the top and sides of the cake. Garnish the side with chopped walnuts and top with edible carrot cake topper.
9. For Chocolate shaving decorations, use a Silicone Chocolate Fondant Thin Sheet molds for melted chocolate.

Super Moist Carrot Cake (Baked)

INGREDIENTS:
For Cake:
2 cups sifted flour
2 teaspoons baking powder
1½ teaspoons baking soda
1½ teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
1½ cups sugar
1½ cups canola oil
4 eggs
2 cups finely grated carrot
1 can (250 grams) of crushed pineapple, drained

For Cream Cheese Frosting:
½ cup butter
1 cup cream cheese
2 teaspoons vanilla extract
28 grams icing sugar, sifted

INSTRUCTIONS:

1. Preheat your oven to 180°C and grease three 9-inch round cake pans.

2. Sift together the flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon. Then add the sugar, canola oil, and eggs; mix well.

3. Next add the carrot and pineapple. Blend thoroughly.

4. Distribute the batter evenly among the three pans.

5. Bake the cakes for 35-40 minutes. Be careful not to over-bake them.

6. Remove the pans from the oven and cool for 15-20 minutes before turning out onto wire racks to cool completely.

7. When your cakes have cooled, make your cream cheese frosting by mixing all the ingredients together in a bowl using an electric mixer while gradually adding the icing sugar.

8. Finally frost the cake and spread a thin layer between each layer of cake.

Serve and enjoy! Happy baking!

YOU MAY ALSO TRY OUR:

Cream Cheese Leche Flan (Steamed)

^Credits