It's been a very long time I've bake a carrot cake! Since my man happens to bring home a large bag of fresh carrots, I used up some for juicing and some for making this moist carrot cake! Yumz...this moist carrot cake indeed really moist and tender and the spice flavour is not overpowering. I like raisins in the carrot cake therefore I've thrown in some into the cake batter together with the chopped pecans. I've also reduced the brown sugar level slightly and the sweetness turned out just right with the creamy and sweet cream cheese frosting!
- 150gm light brown sugar
- 180ml rice bran oil
- 60gm plain yogurt
- 3 large eggs
- 2 tsp vanilla paste
- 250gm plain flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 260gm finely grated carrots
- 2/3 cup raisins
- 2/3 cup chopped pecans
Cream Cheese Frosting
- 227gm cream cheese, softened
- 110gm unsalted butter, softened
- 1 tsp vanilla paste
- 200gm icing sugar
- To make the carrot cake : Combine flour, baking soda, spice and salt together.
- Using a electric whisk, beat oil and brown sugar till combine.
- Add in yogurt and beat for 1 min till thick. Add in eggs, one at a time, beating well after each addition. Mix in vanilla.
- Sift in dry ingredients, in batches, using a spatula and fold into the egg mixture until just combine. Do not overmix.
- Fold in shredded carrots, raisins and pecans.
- Pour batter into a lined 8" square pan. Bake in preheated oven at 180 deg cel for 40 mins or until a skewer inserted comes out clean. Do not overbake.
- Cool cake completely before frosting. Decorate as desired. Keep frosted cake in air-tight container and chill in fridge for up to 5 days.
- To make frosting : Using a electric whisk, beat cream cheese, butter and vanilla together until smooth. Using low speed, beat in icing sugar. Increase speed to high and beat the mixture until light and fluffy.
This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious