adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moist carrot cake
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Member recipe: Not tested by taste.com.au team.
Ingredients:
  • 500.00 ml plain flour
  • 5.00 gm baking soda
  • 4.00 gm baking powder
  • 2.40 gm salt
  • 5.00 gm ground cinnamon
  • 393.75 gm white sugar
  • 230.00 gm oil (or substitute apple sauce)
  • 500.00 ml carrot, grated
  • 55.00 gm flaked coconut (presoaked in boiling water for 15 mins)
  • 250.00 ml pecan or walnuts, chopped
  • 230g pineapple
  • 230g cream cheese, softened
  • 62.50 gm butter, softened
  • 300.00 gm icing sugar, sifted
Instructions:
  • Preheat your oven to a toasty 175C (350F) and generously grease and flour a 9x13 inch pan.
  • Combine flour, baking soda, baking powder, salt, and cinnamon. Create a well in the center and add sugar, oil, eggs, and vanilla. Stir with a wooden spoon until the mixture is smooth.
  • Fold in the grated carrots, shredded coconut, chopped walnuts, and crushed pineapple. Transfer the mixture to a 9x13 inch baking pan and bake for approximately 45 minutes. Expect a slight center indentation, it's all part of the charm!
  • Let it cool until it reaches room temperature.
  • Prepare the frosting: Blend the butter and cream cheese until velvety; incorporate the icing sugar and mix until luscious. Spread over the cooled cake.

Similar Recipes