To-die-for Carrot Cake, a perfect recipe you must try soon. Its easy to make for Mother’s Day Special. Your mom will surely love this Carrot Cake specially baked from your kitchen. Happy baking!
TO-DIE-FOR CARROT CAKE
1 ¼ cups apple sauce (recipe below)
2 cups castor sugar
3 eggs, room temperature
2 cups all-purpose flour
1 tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
2 cups grated carrot
1 cup shredded sweetened coconut
1 cup chopped walnut
1 tsp vanilla essence
1 cup crushed pineapple
CREAM CHEESE FROSTING:
1 cup unsalted butter (softened)
16 ounces cream cheese
2 tsp vanilla essence
2 lb powdered sugar (about 7 cups unsifted)
Top with hazelnut
Preheat oven to 350°F (170°C)
In a mixing bowl, combine #1 ingredients. Add #2 ingredients. Stir in # 3 ingredients.
Pour into a lightly greased 2 separate pans (9-inch size). Bake for 35-40 minutes.
Let cakes cool completely.
Once cooled down, invert the cake onto a cake plate. Apply a generous dollop of frosting and spread.
Gently place the second cake on top and continue frosting. Decorate with hazelnut and carrots.
Refrigerate for an hour before serving for best results. Enjoy!
METHOD FOR FROSTING:
Beat butter and cream cheese until nice and fluffy. Add in the vanilla essence and powdered sugar and beat until nice and smooth.
4 apples, peeled, cored and sliced
1 cup water
2 drops of lemon juice
Combine all ingredients in a large saucepan. Cook over medium heat for 15 -20 minutes until apples are cooked down, stirring occasionally. Use a potato masher or blender to complete, break them down into applesauce until smooth.
You may also try our new recipe:
Did you try this recipe? Send us your food photo. If we love it, we will feature it with your name on our website. Send it to us via email: email@example.com or message us on our Facebook Page.
You may also post it in your own timeline publicly: Instagram, Facebook and Twitter and hashtag us #MamasGuideRecipes. Thanks a lot for supporting our website and help other friends discover great recipes.
Photo by Rukhsana Abdullah