Moist and Decadent Carrot Cake

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Moist carrot cake, jam packed with crunchy nuts and succulent pineapple. Adorned with a not so sweet and tangy creamy frosting. I made this a few times already. And believe you me, it gets swiped every single time… No kidding! Try it and let me know…

Moist and Decadent Carrot Cake

  • Servings: 8
  • Difficulty: medium
  • Print

HERE’S HOW TO MAKE IT

Preheat oven to 350F

  • Add the following into a stand mixer bowl

1 ¼ cups safflower oil

4 large eggs, beaten

2 ½ cups carrots, grated

1 ¼ cups cane sugar

1 ½ cups pecans, roughly broken

1 cup crushed pineapples, drained (unsweetened)

1 teaspoon Vanilla Essence

  • Mix on a low speed until combined
  • Add the following to the same bowl

2 ¾ cups All purpose flour

1 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon cake spice or pumpkin spice powder

Fold in the dry ingredients into the wet mixture

  • Mix for about 30 seconds on a low speed
  • Pour the cake batter into two prepared 9” round cake pans
  • Bake for 25 -30 mins or until a toothpick inserted into the cake comes out clean
  • Cool the cake before frosting

Cream cheese frosting Recipe

  • Mix the following for a couple of minutes in a stand mixer

1  8oz package cream cheese, room temperature

6 tablespoons salted butter, room temperature

1 tsp vanilla essence

  • Gradually add the following, a cup at a time. Mix till smooth and thick.

2 – 3 cups icing sugar, maybe more

  • If you scoop some frosting onto a butter knife, it should stick on and not fall off.
  • Frost the cake and decorate with candied pecans.

1/2 cup candied pecans.

You are definitely going to enjoy this cake. It’s ultra moist and very decadent.

I got a little creative writing the recipe. Let me know what you think?

Please, For the Love Of Ghee, let me know what you think!

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