There is no question about it, this is the most Amazing Carrot Cake with Cream Cheese Topping
- 2 cups flour
- 2 tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tsp salt
- 2 tsp cinnamon powder
- 4 eggs
- 1½ cup oil
- 1½ cup sugar
- 2 carrots, grated
- 1 cup chopped pecan nuts
- ½ cup desiccated coconut
- 1½ cup milk
Cream Cheese Icing
- 1 tub cream cheese
- 4 cups icing sugar
- 2 tsp vanilla essence
- 100g softened butter
Beat the sugar, oil, and eggs together until fluffy.
Add milk, salt, cinnamon, bicarbonate of soda, and baking powder and mix through.
Then continue to add the flour, and mix well then lastly add the nuts, coconut, and carrots and mix well to ensure everything beautifully incorporated.
Place in a well-greased baking tin
Bake at 160C / 320F for 35 minutes
Cream butter and cheese until ultra fluffy
Add vanilla and icing sugar and mix well
Once the cake is cooled, you can ice it.
Prepared, tried, and tested by Jennifer Govender Bisnath
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How do you make a carrot cake moist from scratch?
Amount Per Serving Calories 4621Total Fat 281gSaturated Fat 55gTrans Fat 3gUnsaturated Fat 211gCholesterol 509mgSodium 2390mgCarbohydrates 505gFiber 14gSugar 379gProtein 42g
All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.
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Have you ever wondered how to Prevent a Dry or Dense Cake?
Take a look here and you will always have an awesome, and fantastic delicious cake for all to enjoy.
Do you love Carrot Cake? Well, I am sure then you will also fall in love with this Carrot Cake Roll and Cream Cheese filling
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