Making a cake from scratch can be an uncertain venture, with many components needed to get it right. A good recipe should make a reliable bake, but everything from the oven temperature to greasing the cake tin can affect the result. The main goal of carrot cake is to ensure that it is moist but not too wet, which proves challenging if you get the wrong balance of liquid and dry ingredients.
A cooking expert at Food52 has revealed their go-to recipe, which calls upon a popular tinned fruit in addition to the classic ingredients. This carrot cake recipe , which one fan said was "the most amazing cake [they'd] eaten for months," includes pineapple for delectable results. Ingredients 250g plain flour 1.
5 teaspoons baking soda Two teaspoons of baking powder One teaspoon salt Two teaspoons of ground cinnamon 1/2 teaspoon ground ginger 200g sugar 250ml extra-virgin olive oil Four large eggs Two teaspoons of vanilla extract Three large or five small carrots, grated 165g tinned pineapple, finely minced (crusted), plus the juice 100g walnuts, toasted and chopped This moist cake can be topped with a generous layer of buttercream or cream cheese frosting, for which the recipe creator, Erin Herring, suggests a thick layer of sesame and vanilla frosting. You can make a simple buttercream frosting using 125g softened butter, 250g sifted icing sugar, one teaspoon of vanilla extract, and one or two tablespoons of milk. This makes enough to spread generously on top of a large cake.
Sesame butt.
