This Carrot cake recipe has been adjusted and modified after many readings and searching that I did to reach the best Carrot cake. It tastes so yummy with or without the Galze and Frosting ( If you wanna cut down on the calories, but for me, I prefer it with all :-) ). Enjoy.
Stir together first 7 ingredients.
Use one 10-inch cake pan; lightly greased and lined with parchment paper. Set pan aside.
Beat eggs and next 5 ingredients at medium speed with an electric mixer until smooth.
Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pan.
Bake at 240C° for 7 minutes, reducing temprature gradually till you reach 180C°. Continue baking for another 30-35 minutes or until a wooden pick inserted in centre comes out clean.
Drizzle Buttermilk Glaze evenly over cake; cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on wire rack.
Spread Cream Cheese Frosting on top and sides of cake. spinkle some coconut flakes.
You can decorate the cake as you wish.
You can add 1/2 cup Raisins in the last step with the carrots,pineapple and the coconut If you like so.I didn't.
Baking time varies upon your oven tempature.But it won't be done before half an hour.
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