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Moist Carrot Cake
Moist Carrot Cake

Before you jump to Moist Carrot Cake recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

Most of us believe that comfort foods are bad for us and that we must avoid them. Sometimes, if the comfort food is a high sugar food or some other junk food, this holds true. Otherwise, comfort foods can be extremely healthy and good for you. There are a number of foods that basically can raise your moods when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, try some of these.

Eggs, would you believe, are terrific for helping you fight depression. Just see to it that you don’t toss out the egg yolk. The yolk is the most crucial part of the egg iwhen it comes to helping raise your mood. Eggs, specifically the yolks, are loaded with B vitamins. B vitamins can truly help you elevate your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that dictate your mood. Eat a few eggs to feel better!

Now you know that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to moist carrot cake recipe. To cook moist carrot cake you only need 15 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Moist Carrot Cake:
  1. Prepare 100 grams net weight Carrots
  2. Take 1 medium Egg
  3. Use 30 grams Sugar (soft light brown is best)
  4. Provide 1 dash Salt
  5. Prepare 1 tbsp Maple syrup or honey
  6. Provide 1 tbsp each Vegetable oil ※heavy cream
  7. Prepare 1 tsp ※Rum
  8. Prepare 45 grams ◎Cake flour
  9. Use 15 grams ◎Whole wheat flour※
  10. You need 15 grams ◎Almond flour
  11. Provide 1/2 tsp ◎Baking powder
  12. Get 1 refer to step 11 Icing (optional)
  13. Take 20 grams ☆Powdered sugar
  14. Take 1/2 tsp ☆Lemon juice
  15. Take 1 Dragées (optional)
Instructions to make Moist Carrot Cake:
  1. Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
  2. Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
  3. Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
  4. Add the grated carrots into the bowl.
  5. Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
  6. Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
  7. Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
  8. Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
  9. When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
  10. Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
  11. Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.

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