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Best Carrot Cake Recipe Ever

Best Carrot Cake Recipe Ever with step by step pictures. This recipe includes carrots, cinnamon and pineapple puree making a super moist cake that really shines when paired with Best-Ever Cream Cheese Frosting.
5 from 1 vote
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Prep Time: 30 minutes
Baking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 10 servings
Calories: 450kcal

Ingredients

  • 2 cups All Purpose Flour 240 grams
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 2 tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • ½ tsp Salt
  • 2 cups Carrots grated
  • 4 Eggs
  • 1 ¾ cup Sugar 350 grams
  • 2 tsp Vanilla Extract
  • 1 cup Oil
  • 1 ½ cup Pineapple Puree
  • For Cream Cheese Frosting:
  • ½ cup Butter
  • ½ cup Hung Curd See notes
  • 3 cups Icing Sugar
  • 1 tsp Vanilla Essence
  • 1 tbsp Milk

Instructions

  • Preheat the oven to 350 Degree F / 180 Degree C.
  • Take flour, cinnamon, nutmeg, baking soda, baking powder, salt, carrots in a bowl and mix them.
  • In another bowl, take eggs, sugar, vanilla and beat them till they are light and fluffy.
  • Now add in oil and pineapple puree and mix well.
  • Add the carrot flour mix to this and fold gently.
  • Now line two round baking dish with parchment paper and oil them well.
  • Divide the batter between both the tins and bake them for 30 to 35 mins.
  • Once baked remove them and let it cool completely.
  • While it is cooling, make the frosting. Sift icing sugar well and set aside.
  • In a mixing bowl, take butter, cream cheese, vanilla and use a electric beater to cream them together.
  • Now add in half the icing sugar and beat them well.
  • Add a tblspn of milk and beat them well. Now add in remaining icing sugar and beat well till they are creamy.
  • Now frost the cake. Invert the cake over a cake board and place strips of parchment paper all around the sides of the cake.
  • Peel the parchment off the cake.
  • Now add a dollop of frosting over the cake and spread them.
  • Place another cake on top and add a dollop of frosting and spread them. Frost the entire cake.
  • Set them in fridge for a good couple of hours.
  • Slice and serve.

Notes

1)I lined a colander with cheesecloth and placed it over a bowl.I took some homemade curd and poured it over a cheesecloth. I placed this whole
setup in the fridge overnight. The next day i got a thick hung yogurt, i used it for cream cheese.
2)This cake is very moist, so you have to set this in fridge for few hours before slicing, or it will crumble.
3)Always store this cake in fridge, since it has hung curd, carrots and pineapple in it.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 37g | Protein: 2g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 465mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 382IU | Vitamin C: 0.01mg | Calcium: 64mg | Iron: 0.4mg
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