Carrot Cake (Easy and ultra moist!)

Note about different measures: Cups and other cooking measures differ slightly from country to country. This cake has been tested ensure it works using both metric (Australia, UK, Europe) and US measures.

1. Crushed pineapple – 20oz = 565g, not 440g. However, in Australia, crushed pineapple comes in 440g so I just use 1 x 440g can. The first time I made it, I measured 565g out accurately, but the 2nd time I just used 1 x 440g can and did not notice a difference.

2. Vinegar(sub lemon juice) – this gives baking soda/bi-carb a rapid activation boost to give this cake rise. Required in this recipe because it’s such a moist cake.

3. Baking soda / bi carb – this is about 3x stronger than baking powder. Can sub 6 tsp baking powder but cake will have slightly less rise.

4. Carrot – grate then measure using cups (packed in firmly).Avoid long strands of carrot in cake by holding the carrot perpendicular i.e. 90 degrees against the grater, rather than on an angle.

5. Cream Cheese – use block, not the soft spreadable cream cheese in tubs.

6. Icing sugar – calledpowdered sugar in the United States. Use soft icing sugar, not pure icing sugar.

7. Cake pan:DO NOT try this in one round cake pan, the depth of the batter is too great, the cake comes out too dense. Must be split between two pans, or 1 rectangle pan (Note 1 for size).Plenty of frosting for either. Cake is so moist, it’s terrific as a single level cake without extra frosting sandwiched in between – and goes further too.

If you want to do this cakes as cupcakes, I have you covered! → Carrot Cake Cupcakes

8. Storage – cake is so moist, the crumb actually gets semi “wet” if not stored in fridge when it’s super hot and humid (ie Sydney summer!). Also frosting gets too soft. Slice fridge cold (cuts more neatly too), then let it come to room temp before serving (~5 min).

9. Nutrition per serving, including all frosting.