If you are like most people, you might think that carrot cake is not your thing, but if you will try this moist-est carrot CAKE, it will turn into your favorite cake! Real carrots are used in it, and with the cream cheese frosting on top of it with a hint of cinnamon, IT WILL SURELY HIT THE SPOT!

I am BIG on desserts, like really BIG! And I know my tastebuds never fail me, so trust me when I say that but I have actually eaten this cake while hiding from my kids too (because they want to finish the whole thing at once, or save it for later for themselves!). It is just mouth watering and very easy to prepare. Let’s get started – The preparation almost takes 20-30 minutes, and it gets cooked in the oven for 40 minutes. It gets assembled for after it has come to room temperature. this recipe serves almost 20-24 people (I half it for my family). Grease and prepare 2 round pans of 12 inches:

Ingredients:

Flour – 250 grams (2 .5 cups)

Baking Powder – 2 teaspoon (TSP)

Baking soda – 1.5 TSP

Salt – 1.5 TSP

Cinnamon Powder – 2 TSP

Caster sugar – 400 grams (Its a little less than 2 cups, as 7/8th of a cup is equals to 200 grams)

oil – 350 ml

Eggs – 4

Carrots chopped – 250 grams

Crushed pineapple – 225 grams (it comes in a tin, or you can use the pineapple tidbits, just pulse it in a processor a couple of times)

Walnuts chopped – 60 grams (3/4th cup almost)

Desiccated coconut – 35 grams (1/3 cup)

Directions:

Preheat the oven to 350 F, or 180 deg Centigrade.  Place the chopped carrots in a saucepan, add enough water that it covers up the carrots. Cover and bring to a boil. Now simmer until carrots are soft, around 6-8 minutes. Drain the water and puree the carrots in a blender.

Mix together Flour, baking powder, baking soda, salt and ground cinnamon. Stir in the caster sugar and now add the eggs and oil. Mix REALLY well, for around 2 minutes. Stir in the pureed carrots, crushed pineapples, chopped walnuts and coconut The mixture will be thick like pancake batter. Pour it in two 12 inches round pans and bake in a preheated oven for 40 minutes or until the toothpick when inserted in the centre comes clean.

Take the cake out, and cool it on a cooling rack. Release the cake once it has come to room temperature

NOW THE EXCITING PART – ICING!

Ingredients for icing:

White chocolate – 50 grams (heaped 1/4 cup)

Cream cheese (softened) – 200 grams

vanilla extract – 1 TSP

Unsalted butter – 100 grams

Icing sugar – 500 grams (4 cups!) (don’t judge please)

Whipping cream – 2 TBS (table spoon)

Ground cinnamon – 1 TSP

Directions for Icing:

Mix cream cheese and butter together. Meanwhile, melt the white chocolate by adding whipping cream until smooth (I usually warm it in the microwave on 30 seconds intervals until its smooth, keep on stirring it after 30 seconds every time – its done in 45-70 seconds).

Add the melted chocolate mixture, in the cream cheese and butter mixture, and add vanilla and sugar and keep on beating it until its light and fluffy. Now add ground cinnamon and mix it thoroughly.

ASSEMBLING:

When the cake is at  room temperature then do the icing.  Take a small dollop of the icing and put it on the platter Or cake plate in which  you want to serve.  No put one cake layer on it. Now spread a generous layer of icing, and spread it as evenly as possible. Now put the top cake layer and spread icing. Always put a good amount in the centre and work your way toward the sides of the cake. Sprinkle some cinnamon powder for garnishing and you are good!