okay so the idea of carrot cake in itself is kind of strange when you think about it but
you will not believe the even stranger ingredient that I use in my recipe that results in the most
deliciously moist carrot cake so to start off you want to preheat your oven to 160c or 320f
and grease or line two eight inch cake tins as usual I'm using my homemade cake release to
grease my turns the recipe for it is linked below set these aside in another Bowl sift
together your dry ingredients so I've got two and a quarter cups of all-purpose flour
a quarter cup of cornstarch two teaspoons of baking powder half a teaspoon of baking soda
half a teaspoon of salt two and a half teaspoons of ground cinnamon one and three quarters of a
teaspoon of ground ginger a quarter teaspoon of ground cloves and half a teaspoon of ground
nutmeg and then using a whisk just mix that all together until well combined this smells so good
okay set this aside and in a large mixing bowl add in one and a half cups of soft brown sugar
three large eggs one cup of unflavored vegetable oil three teaspoons of vanilla half a cup of
regular yogurt and now for the strange ingredient I've been talking about one cup of crushed canned
pineapple with the liquid drained so the way I do this is I drain the liquid from My can pop
the pineapple into my blender and then blend until it's nice and smooth and then I just measure out
190 grams which is equivalent to a cup I really recommend using the gram measurements for my
recipes if you want to know exactly the quantities that I use it's just way more accurate now you may
be thinking what is MK thinking but adding crushed pineapple to a carrot cake is actually quite
common and it just adds great flavor and moisture to your cake and then you just want to mix that
all together with a whisk until it's well combined and then after that I'm going to continue mixing
for a further minute to incorporate a little bit of air into our batter okay once that's done add
your pre-sifted dry ingredients into your wet ingredients and using a spatula fold the batter
gently until just combined do not over mix this so just mix until the flour disappears once that's
done add in two cups of finely grated carrots so this is about three medium sized carrots and in
total is 225 grams alongside one cup of roughly chopped walnuts and or pecans today I'm using
both so I've got half a cup of each and then just fold that all through gently until just combined
you can also add in raisins or whatever else you like in your carrot cake again do not over
mix this so just until it's just combined okay so that is our batter all done and now we just want
to evenly distribute this into our 2 8 inch cake tins and then just give your cake tins a little
bang to get rid of any large air bubbles and now these are going to go into the oven for 35 minutes
or until a toothpick comes out clean so my cakes are out of the oven now they smell incredible and now
I'm just running a thin knife around the edges to release the cakes from the cake tins and then
turning them out onto a wire rack to completely cool now just take a closer look at how incredibly
soft these cake layers are it's just so so good now you've got to have carrot cake with cream
cheese frosting you just you just can't go wrong with that combination so while these are cooling
let's go ahead and make my favorite cream cheese frosting so start off by creaming together one
cup or 225 grams of unsalted butter until it's light and fluffy if you're using a stand mixer
then you want to do this with the paddle attachment next you want to add in four and a half cups of
icing sugar in three batches while mixing on a low speed so you want to make sure your mix
was under low speed because otherwise your icing Sugar's just got to fly everywhere and you also
want to make sure each batch of icing sugar is mixed in well before you add in the next batch
okay once that's done finish off by adding one and a half cups of cold cream cheese make sure
you're using the firm block type not the spreadable type one and a half teaspoons
of vanilla and one and a half tablespoons of fresh lemon juice and then just mix that
together until just combined and everything is nice and smooth avoid over mixing because the
more you mix the softer your frosting is going to become and that is literally it
our crazy delicious cream cheese frosting is all done so to frost my cake I'm starting off
by trimming the tops of my cake layers so that they're nice and flat my cakes do have a little
bit of a dome which is why I'm doing this step and then I'm placing my first cake layer onto
my cake stand and then placing a generous amount of frosting on top and spreading it out with my
offset spatula then my next cake layer goes on top and again I'm spreading a generous amount
of frosting on the top of my cake layer and then using my remaining frosting to cover the sides
once I'm done I like to finish off with my cake scraper to smooth the frosting on the sides and
then I'm also just cleaning up the tops with my offset spatula by bringing in that lip of
frosting into the middle of the cake so then I've got some nice sharp edges now to finish
off decorating I'm just going to be placing some pecans and walnuts around the top edges of the
cake this just gives it kind of like a little rustic look which I really like okay and that
is it my beautiful carrot cake is all done this carrot cake is honestly so incredibly flavorful
and moist and the addition of the walnuts and pecans provide a great crunchy texture to the cake
mmm oh my God so so good it's like a literal explosion of flavor in your
mouth without being too sweet and the crumb is just so so soft it's so nice
like literally melts in your mouth if you try out this recipe don't forget to leave
a review on my blog nothing makes me happier than knowing that you guys tried my recipe
and it also really helps my content reach more people I'll see you in the next video