Extra Moist Carrot Cake
This Extra Moist Carrot Cake recipe is one we used in the bakery every week, it was favourite especially at the weekend.
Carrots are packed full of sugar and became popular in baking during World War 2 due to the rationing of sugar. If you like Carrot Cake, you`ll be blown away with this one. If you’re used to just knocking together a slab cake and plonking some cream cheese icing on top, then this will take a little more effort than that, however, the results will speak for themselves. Remember, there’s carrot cake and there’s THIS carrot cake.
Extra Moist Carrot Cake
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 440 g can crushed pineapple drained but RESERVE juice
- 30 ml reserved canned pineapple juice from canned pineapple above
- WET INGREDIENTS
- 185 ml milk at room temperature (full or low fat)
- 1 tsp. white vinegar or lemon juice or other clear vinegar, (Note 2
- 3 eggs Medium
- 265 g brown sugar
- 125 ml vegetable oil NOT Olive Oil
- DRY INGREDIENTS
- 300 g plain flour
- 2 tsp. baking soda bi carbonate of soda, (NOT BAKING POWDER)
- ½ tsp. salt
- 2 tsp. cinnamon powder
- STIR INS
- 2 medium sized carrots Grated
- 25 g coconut shredded or desiccated ( unsweetened)
- 50 g walnuts or pecans roughly chopped
- ICING
- 180 g cream cheese at room temperature (use a block NOT the very soft in a tub)
- 225 g unsalted butter softened
- 1 tsp. vanilla extract
- 480 g icing sugar Sifted
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 - 9" round tins OR a 9 x 13" / 22 x 33cm tin with baking/parchment paper.
- Drain crushed pineapple well, reserving the juice. Measure out 30g/mls of pineapple juice.
- Whisk Dry ingredients in a large bowl.
- In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 30g pineapple juice
- Stir in carrot, crushed pineapple, coconut and nuts into the Wet ingredients bowl.
- Pour Wet into Dry ingredients, stir until flour is incorporated.
- Pour into 2 prepared tins. Bake round tins for 35 minutes (DO NOT try to use juts one deeper tin, it will NOT work, rectangle cake for 40 minutes, or until a skewer inserted into the middle comes out clean and the cake is golden on top.
- Rest for 10 minutes in the pan before turning out onto a cooling rack. Ice once completely cool.
- CREAM CHEESE icing
- Beat together cream cheese, butter and vanilla until smooth. Then beat in the icing sugar in 2 batches until it is well incorporated and the icing is fluffy - about 3 minutes on speed 7 stand mixer.
- Flip one cake upside down on serving platter (for flat surface). Spread with 1/3 icing. Place 2nd cake upside down on icing. Now ice the top and sides with remaining icing.
2) Vinegar: I used a teaspoon of vinegar in this recipe and this is just to react with the baking soda and give this cake some extra rise. You can use distilled white vinegar or apple cider vinegar.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food
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Just made your carrot cake and all the family loved it, will definitely do it again thank you mr Paul x
Hi Joyce,
My apologies, it was there but Had not made the frame large enough to show. Many thanks for pointing that out, it’s all fixed now. Stay safe. x
Good morning Mr Paul,
I just read through your Extra-moist Carrot Cake recipe where, in the ingredients/instructions you mention white vinegar and “see Note 2” pertaining to it.
However I don’t see any mention of this note anywhere – am I missing something? I’ve read through the recipe three times!
Thanks for any help,
Stay well, be well, (have you been vaccinated yet?)
Joyce
P.S.: Thank you for the Golden Syrup recipe – I’ve always missed this, as I have to have it sent/brought from England …