In this episode of In the Kitchen with Matt, I will show you how to make carrot cake. This homemade from scratch easy moist carrot cake recipe tastes fantastic! I absolutely love this carrot cake. If I can do it you can do it, let's get baking!
Ingredients:
2 cups all-purpose flour (240g)
2 tsp. baking soda (8g)
1 tsp. baking powder (4g)
1/2 tsp. salt (2.5g)
2 tsp. ground cinnamon (6g)
1 3/4 cup white granulated sugar (375g)
1 cup canola or vegetable oil (250ml)
4 large eggs
1 tsp. vanilla extract (5ml)
2 cups minced or shredded carrots (approx. 220 g, about 6 medium carrots)
1 cup of minced/mashed pineapple (approx. 165g)
Frosting:
8 ounces softened cream cheese (226g)
1/4 cup butter, softened (60g)
2 cups powdered sugar, confectioner's, icing. (220)
Find the full written recipe here: https://www.inthekitchenwithmatt.com/moist-carrot-cake
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