Good morning from a beautiful flourishing Kalahari. Everything is in bloom and spring is jumping and skipping through the savannah landscape. Thorn bushes are softened by blossoms, and the night echoes to the calls of amorous barking geckos (the quintessential sound of the Kalahari). Meerkat pups venture outside their dens for the first time, gemsbuck calves and springbuck lambs frolic in the dry grass. There is a palpable sense of anticipation as we await the summer rains.
The desert and the parched land will be glad; the wilderness will rejoice and blossom.
Isaiah 35:1
Yes, it is a challenging year and we are all ready for change and new beginnings. Everywhere I go, I cut off a flowering branch full of blossoms, as a reminder that spring is a period of renewed beauty. Spring breathes upon us the spirit of hope and promise. There is the realization of new beginnings, new energies, and new life.
So today I am celebrating all the beauty around me. We may have missed out on family gatherings, birthday celebrations and memorable events but still we baked! It seems like we were all #quarantinebaking through the coronavirus pandemic. On Instagram, Facebook and Youtube everyone is sharing their new baking skills and recipes. A scroll through my social media feeds is akin to a trip to a local bakery!
But, no matter the reason why everyone is baking ( for who needs to justify making an amazing cake), I am sharing my mother’s ultimate, best, amazing, easy carrot cake recipe with you. This is most probably the cake recipe that I have had the most recipes requests for. There isn’t another recipe that I’ve ever tried that even comes close to this carrot cake recipe for flavor, moistness, and texture. It is topped with an easy homemade cream cheese frosting. Yes, this is hands down the best carrot cake I’ve ever had. Period.
So if you are looking for an easy, delicious foolproof cake to turn your day into a joyous celebration, grab your apron. All I need today is an excuse to sit on the porch with a cup of coffee, a big slice of moist carrot cake and a heart of thankfulness because of a new season.
Recipe on next page to ensure easy sharing and printing. Happy baking!
Best Moist Carrot Cake
INGREDIENTS
2 Cups Castor Sugar
4 Extra Large Eggs
1 1/2 Cups Cooking Oil
2 Cups All Purpose Flour
2 1/2 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
1 1/2 teaspoons Bicarbonate of Soda
1 teaspoon Salt
2 Cups fresh Carrots, grated
1 Cup of Crushed Pineapple, drained
3/4 Cup Shredded Coconut
Frosting:
1/2 Cup Cream Cheese
2 Cups Icing Sugar
1 teaspoon Vanilla Essence
3 tablespoons Butter
1 tablespoon Fresh Lemon Juice
INSTRUCTIONS
1.Preheat oven to 160C/320F and line a large ring form cake tin (10 x 3 1/2 Inch)
2. Beat castor sugar, eggs and oil together in large mixing bowl
3.Add sieved flour, baking powder, cinnamon and bicarbonate of soda and salt. Mix well
4.Add grated carrots, drained pineapple, coconut and nuts/raisins (if using) to mixture and blend well
5.Pour into prepared cake tin and bake for 1 hour (or until skewer comes out clean)
6. Let to cool before frosting
7. Frosting: Mix all ingredients together with electric beater and frost your cake
8. Decorate with more nuts or toasted coconut shavings
Feel free to use chopped walnuts or pecans in this carrot cake. I suggest using a 3/4 cup.
If you love raisins in your carrot cake, you may also use 1/2 cup.