Moist Carrot Cake

*Disclaimer: This recipe is a enthusiast recipe. It has not been tested by the taste.com.au team.

The ingredient of Moist Carrot Cake

• 2 cups plain flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp dome cinnamon
• 1 3 4 cups white sugar
• 1 cup oil or performing arts apple sauce
• 3 eggs
• 1 tsp vanilla extract
• 2 cups carrot grated
• 1 cup flaked coconut presoaked in boiling water for 15 mins
• 1 cup pecan or walnuts chopped
• 1 can 230g crushed pineapple
• 230g cream cheese softened
• 1 4 cup butter softened
• 2 cups icing sugar sifted

The Instruction of moist carrot cake

• preheat oven to 175c 350f grease and flour a 9x13 inch pan
• fusion flour baking soda baking powder salt and cinnamon make a with ease in the centre and amass sugar oil eggs and vanilla fusion taking into consideration wooden spoon until smooth
• disconcert whisk in carrots coconut walnuts and pineapple pour into 9x13 inch pan and bake for nearly 45 minutes it is enjoyable for the centre to sink a little
• inherit to cool
• meanwhile make the frosting cream the butter and cream cheese until smooth amass the icing sugar and stress inflection until creamy smooth over cooled cake

Nutritions of Moist Carrot Cake

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