Ultra Moist Carrot Cake
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 ounce unsalted butter, softened
  • 4 ounce cream cheese
  • 6 ounce confectioners' sugar
  • 1 teaspoon hot water
  • 4 eggs
  • 2 cup sugar
  • 3/4 cup vegetable oil, plus more for the pan
  • 2 cup all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • dash of salt
  • 2 cup finely shredded carrots
  • one 16-ounce can crushed pineapple
  • 1 cup chopped walnuts
  • 1 teaspoon chopped walnuts
Directions
  1. Using an electric mixer on medium speed, beat the softened butter and cream cheese until well blended. Add the confectioners' sugar and continue beating for 2 more minutes. Mix in the hot water.
  2. Preheat the oven to 350 degrees.
  3. Whisk together the eggs, sugar, and oil in a large bowl. In another bowl, swift together all the dry ingredients: flour, baking soda and powder, cinnamon, and salt. Fold the dry ingredients into the wet ingredients. Add the carrots, pineapple, walnuts, and vanilla extract.
  4. Grease an 8-inch brownie pan or a 9-inch round cake pan. Transfer the batter to the pan and bake for about 50 minutes. Remove from the oven, let cool, and serve with the frosting.