Best Ever Carrot Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12 serves
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°F/180C
  2. Butter two 9-inch-diameter cake pans. (or you can make 1 deep cake)
  3. Line bottom of pans with waxed paper.
  4. Whisk flour, baking soda, salt and cinnamon and nutmeg in medium bowl, stir to combine
  5. Whisk dextrose and oil in large bowl until well blended
  6. Whisk in eggs 1 at a time.
  7. Stir in carrots, pineapple, walnuts and ginger, mix until completely combined
  8. Add flour mixture and stir until blended.
  9. Divide batter between prepared pans.
  10. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
  11. Cool cakes in pans for about 15 minutes.
  12. Turn out onto wire racks to cool cakes completely.
  13. Remember to remove parchment paper from bottom of cakes
  14. ICING - Using a hand held electric mixer, beat cream cheese and butter in large bowl until light and fluffy,
  15. Add dextrose and beat at low speed until well blended,
  16. Beat in rice malt syrup. Chill until just firm enough to spread,
  17. Place 1 cake layer on platter. Spread with ¾ cup icing. Top with second layer. Spread remaining icing over entire cake.
  18. decorate if desired. ( the cake can be made 1 day before. )
Recipe by thatsREALyummy at https://www.thatsrealyummy.com/best-ever-carrot-cake/