Award Winning Carrot Cake

This award-winning Carrot Cake recipe features a smooth tangy cream cheese frosting - this easy Easter dessert is super simple to throw together and feeds a large crowd.

For the cake
250 g flour
2 tsp baking soda
2 tsp cinnamon
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
150 g brown sugar
150 g white sugar
3 eggs large
180 ml buttermilk
180 ml oil
2 tsp vanilla extract
230 g canned pineapple chunks
200 g grated carrot grated and squeezed out with kitchen towels
150 g shredded coconut unsweetened
50 g chopped walnuts or pecans
80 g golden raisins soaked in rum or orange juice for at least 4 h
For the caramel drizzle
200 g sugar
125 ml buttermilk
120 g butter
1 tbsp corn syrup or honey
1 1/2 tsp baking soda
1 tsp vanilla extract
For the frosting
350 g cream cheese at room temperature
120 g butter at room temperature
120 g powdered sugar
1/2 tsp vanilla extract
1/2 lemon juiced

Preheat the oven to 180 C or 375 F. Line a big deep square baking pan (30 x 23 cm / 9x13 inch) with parchment paper or some cooking spray.
Mix flour, baking soda, spices and salt in a bowl. In a separate bowl, mix sugar, eggs buttermilk, oil and vanilla until smooth. Stir dry mix into the wet mix until you have a smooth batter. If there are still some streaks of flour, thats no problem.
Add crushed pineapple, grated carrots (see notes), coconut and nuts. Also, stir in the raisins making sure to reserve the liquid.

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