Here it is! The BEST Carrot Cake Recipe In The World - complete with Cream Cheese Frosting. This is a bakery style Carrot Cake that is incredibly moist, full of flavour and so delicious you won't be able to stop eating this cake! Hope you enjoy this recipe! It honestly is a true favourite of mine! Don't forget to pair it with the ultimate cream cheese frosting.
340g vegetable oil
400g shredded carrots
115g chopped walnuts
70g moist shredded coconut
4g ground cinnamon
2g ground clove
6g baking powder
3g baking soda
Preheat your oven to a moderate temperature - 180 degrees Celsius (350F).
Prepare a cake tin with parchment paper or lightly grease with butter or oil.
In a large bowl, whisk your eggs and sugar together until the mixture turns lighter in colour.
Add oil and carrots, and then mix with a wooden spoon until combined.
In another large bowl, add all of the dry ingredients except for the walnuts and coconut. Whisk until all dry ingredients are well dispersed. Then add the walnuts and coconut.
Combine the dry mixture with the wet mixture and mix until just combined, careful not to over mix.
Pour the batter into the tin, and then bake. Check and rotate the cake after 25 minutes. Continue to bake until the skewer comes out clean - approximately 45 minutes in total. Serve with cream cheese frosting (see recipe below).
NOTE: this cake is oily. You might want to place the cake tin on a baking tin to avoid oil drips.