cream cheese frosting recipe for carrot cake

In this recipe, we don’t need butter because there’s all sorts of flavour from the other ingredients so we just use oil. No butter! Did you know – oil makes cakes moist and butter adds flavour. We’re going to use all of the pineapple and some of the juice andĬoconut and walnuts (or pecans) – they add a subtle soft crunch which provides great textural contrast in this cake that has a very soft crumb. The “secret ingredients” in this are:Ĭrushed pineapple (canned) – this adds to the moistness of the crumb, as well as sweetness and flavour. Here’s what you need for this Carrot Cake. The textural contrast with the crumb is really terrific and The subtle crunch from pecans and coconut in the cake. The cake is moist, but not doughy or “mud-cake” like The cake itself is not too sweet, with less sugar than most recipes I love it so much, in fact, that I’ve also just published a cupcake version too! Why you’ll love this Carrot Cake recipe Hands down the best Carrot Cake I have ever had in my life! One bite was all it took for me to ditch the recipe I’d been using all my life up until that moment. She promised it was dead easy, foolproof, ultra moist with a heavenly flavour. This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time reader of RecipeTin Eats. Easy and foolproof, absolutely to-die for! Carrot Cake Carrot Cake! With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the fluffiest ever cream cheese frosting, this has the perfect texture and flavour.

Cream cheese frosting recipe for carrot cake