MOIST CARROT CAKE
- 2 Eggs Large
- 3/4 cup Oil
- 1 tsp Vanilla extract
- 1 cup Granulated sugar
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
- 1/4 tsp Ginger powder
- 1.5 cups Carrots Shredded
- 1/4 cup Walnuts Finely chopped, Coated in flour to prevent sinking
- 2 cups Cream cheese frosting
INSTRUCTIONS
- In a large mixing bowl, add eggs, oil, vanilla extract, sugar and mix until smooth. Keep aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger.
- Dump this dry mixture into the wet mixture, along with the carrots and mix until just combined.
- Fold in walnuts.
- Pour batter in a greased/ floured round cake pan (Dimensions: 9x2).
- Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cake to cool down completely.
- Then, ice it in cream cheese frosting.
- Decorate, using the round tip and star tip.
- Sprinkle chopped walnuts along the bottom of the cake. Enjoy!
This article and recipe adapted from this site