Name: Moist Carrot Cake
Yield: Makes one loaf or 12 cupcakes
Ingredients: 1 cup (120 g / 4.2 oz) of walnuts, roughly chopped; 1 cup (125 g / 4.4 oz) icing sugar or powdered sugar; ⅓ cup (100 g / 3.5 oz) mascarpone; 1 teaspoon vanilla or lemon juice; ⅓ cup (70 g / 2.5 oz) caster sugar or superfine sugar; 1 cup (140 g / 4.9 oz) plain or all-purpose flour; 4 medium (140 g / 4.9 oz) carrots, coarsely grated; 1 cup (140 g / 4.9 oz) crushed pineapple, drained; 2 eggs (90 g / 3.2 oz); 1½ teaspoons baking powder; ½ teaspoon cinnamon; ⅓ cup (100 mL / 3.4 fl oz) vegetable oil; ⅔ cup (140 g / 4.9 oz) sugar; ⅓ cup (37 g / 1.3 oz) coarsely grated carrot; 2½ tablespoons (40 mL / 1.35 fl oz) or 2½ tablespoons water; ¾ cup (60 g / 2.1 oz) desiccated coconut; ½ cup (125 g / 4.4 oz) block cream cheese; 3 tablespoons (45 g / 1.6 oz) butter

Preparation info

Makes
one
loaf cupcakes

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

Carrot cake is my husband’s favorite, so this recipe gets baked in all sorts of shapes and sizes for his birthday every year. One year, it was shaped like a bowl of spaghetti, while the next one had a Star Wars theme! My cream cheese frosting is creamier and slightly less sweet than most, and the carrot crispies add an artisan bakery touch… Once you’ve tried them, you won’t make carrot cake without them.