Best Ever Carrot Cake
Prep time:
Cook time:
Total time:
Serves: 12 serves
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups powered glucose (we use/ recommend Dextrose) or sugar if you are not Sugar Free
- 1 cups extra light olive oil
- ¾ cup of crushed pineapple
- 4 large eggs
- 3 cups grated peeled carrots
- 1¼ cups coarsely chopped walnuts (optional)
- 1 tablespoons minced peeled ginger/fresh ginger puree
- Icing
- 10 ounces cream cheese, room temperature
- 5 tablespoons salted butter, room temperature
- 2½ cups dextrose or (powdered sugar if you are not sugar free)
- ¼ cup rice malt syrup
- Preheat oven to 350°F/180C
- Butter two 9-inch-diameter cake pans. (or you can make 1 deep cake)
- Line bottom of pans with waxed paper.
- Whisk flour, baking soda, salt and cinnamon and nutmeg in medium bowl, stir to combine
- Whisk dextrose and oil in large bowl until well blended
- Whisk in eggs 1 at a time.
- Stir in carrots, pineapple, walnuts and ginger, mix until completely combined
- Add flour mixture and stir until blended.
- Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 40 minutes.
- Cool cakes in pans for about 15 minutes.
- Turn out onto wire racks to cool cakes completely.
- Remember to remove parchment paper from bottom of cakes
- ICING - Using a hand held electric mixer, beat cream cheese and butter in large bowl until light and fluffy,
- Add dextrose and beat at low speed until well blended,
- Beat in rice malt syrup. Chill until just firm enough to spread,
- Place 1 cake layer on platter. Spread with ¾ cup icing. Top with second layer. Spread remaining icing over entire cake.
- decorate if desired. ( the cake can be made 1 day before. )
Recipe by thatsREALyummy at https://www.thatsrealyummy.com/best-ever-carrot-cake/
3.5.3208