I can still remember the day of my very first carrot cake, it was dry outside but still " fresh batter" inside. It was discouraging. The only good thing about that day is my baking teacher ( a brilliant one!) taught me about marzipan (marzipan is the yummier, more feasible and cheaper sister of fondant). This is one cake that is so simple to do but finding the right proportions is so hard....
After a dozen of testing recipes from books, online, magazines, product inserts... I came across this one. It was a jackpot. The carrot cake was super moist. Really its super moist and the flavors are well balanced especially the sweetness.
I used cream cheese frosting all over. Planned to put marzipan carrots on top but realized I ran out of icing sugar, so I just settled for walnuts.
Best Carrot Cake Recipe
Shredded Carrots 1 cup
Brown Sugar 1 1/4 cup
Eggs 5 large eggs
Vanilla Essence 1/2 tsp
Cinnamon Powder 1 tsp
Baking Soda 1/2 tsp
Baking Powder 1 tsp
Plain Flour 2 cups
Corn Oil 1 cup
Raisins 1/3 cup ( I omitted) and replaced with Walnuts
Pineapple,crushed 1 small can, drained
Grease and line one 9 inch round pan. Sift all dry ingredients and set aside. Whisk oil and sugar together until smooth. Add eggs one at a time, then add the vanilla essence. Fold in carrots, pineapples and raisins/walnuts until evenly incorporated. Add the flour mixture a little at a time until just well combined. DO NOT OVER MIX and NEVER OVER BEAT especially if you are using stand mixers. Pour into the prepared pan. Bake for 45-50 minutes. 325*F. ENJOY! Frost with your favorite cream cheese/butter cream frosting.
When we follow our hearts, when we choose not to settle, it’s funny isn’t it? A weight lifts. The sun shines a little brighter and for a brief moment at least, we find a little peace.
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