I think I hit all the criteria of a good cake for this Moist Carrot Cake. The cake was moist and soft, tall with raisins evenly distributed, and the correct balance of sweetness and tang. I absolutely loved this moist carrot cake. In fact, the cake tasted better on the next day!
If there is any complaints, it would be the cooking time which took a whole 1.5 hours due to the thickness of the cake. Alternatively, you could divide batter into three equal portions and bake together for faster baking time.
I did not add any nuts into the cake but I prefer the nuts toasted and sprinkled on top for that extra fragrant and crunch. In this bake, I used almond instead of walnut as it is the only nut I managed to get hold of. Yet, this moist carrot cake turned out superb.
In order to get a soft, tender and moist carrot cake, it is essential to be very gentle when you are incorporating the flour. Do it gently in a few instalment so that it is well incorporated and not lumpy. Do not overmix. Also, oil is used instead of butter.
The cream cheese that I used in this recipe is just enough to frost 3 layers of the cake. I did not frost the sides as I want it to look rustic. If you are frosting the sides too, please double the cream cheese recipe.
Moist Carrot Cake 红萝卜蛋糕
Makes a 7" 1.5kg cake (with frosting)
Dry Ingredients
250g plain flour
1 1/2 baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
Wet ingredients
4 large eggs (size A)
70g castor sugar
100g brown sugar
130g cooking oil
350g carrot, grated and strain excess water (if any)
100g raisins + 2 tsp flour
1 portion Cream cheese frosting (click here)
20 toasted walnuts, chopped
Cooking Instruction
1. Sieve together dry ingredients. Coat raisins with 2 tsp flour. Preheat oven to 170C.
2. Beat eggs until foamy and add in castor sugar and brown sugar. Continue beating until pale.
3. Slowly incorporate oil.
4. Gently fold in sifted flour in three instalment.
5. Fold in grated carrot and lastly, gently fold in raisins in just a few folds.
6. Pour batter into a 7" baking pan and bake at 170C for 1 1/2 hours or until skewer comes out clean when tested. Leave to cool.
7. Cut cake into three layers and frost with cream cheese frosting. Sprinkle generously with chopped walnuts.
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