Cake and Desserts Recipes

I never thought this strange CARROT CAKE ingredient would be the best thing ever

CARROT CAKE RECIPE: https://cakesbymk.com/recipe/moist-carrot-cake/

If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!

CREAM CHEESE FROSTING: https://cakesbymk.com/recipe/the-best-cream-cheese-frosting/
HOMEMADE CAKE RELEASE: https://cakesbymk.com/recipe/homemade-cake-release/

INGREDIENTS (I recommend using gram measurements):

Carrot Cake
– 2 cups (225 g) finely grated carrots – about 3 medium sized carrots
– 1 cup (190 g) crushed canned pineapple – with the liquid removed
– 2¼ cups (290 g) flour – regular all purpose (see note 1 on blog if you want to use cake flour)
– ¼ cup (30 g) cornstarch – also known as cornflour
– 2 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 2½ tsp cinnamon – ground
– 1¾ tsp ginger – ground/powdered
– ¼ tsp cloves – ground
– ½ tsp nutmeg – ground
– 1½ cups (300 g) soft brown sugar – firmly packed (see note 2 on blog)
– 3 large eggs – room temperature
– 1 cup (200 g) unflavoured vegetable oil – I use canola
– 3 tsp vanilla essence/extract
– ½ cup (110 g) yoghurt – unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
– 1 cup (100 g) pecans or walnuts – coarsely chopped. I like to use both so I use 1/2 a cup of each.

Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Cream Cheese Buttercream
– 1 cup (225 g) unsalted butter – room temp
– 4½ cups (570 g) icing/confectioners sugar – use more for a thicker frosting (see note 1 on blog)
– 1½ cups (335 g) cream cheese – cold, firm type (see note 2 on blog)
– 1½ tsp vanilla essence/extract
– 1½ tbsp lemon juice – must be fresh

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