super duper moist carrot cake

a single layer carrot cake with vanilla bean cream cheese frosting

listen yall. i have tried SO many recipes for carrot cakes and this one is hands down the best one. i finally perfected a super moist carrot cake recipe! I think carrot cakes are SO underrated!! its super moist and fluffy. NO dry cakes here!

the icing literally is the best part imo

Ingredients:

• 110g avocado oil

• 120g granulated sugar

• 55g dark brown sugar

• 2 eggs

• 120g all purpose flour

• 1 tbsp cornstarch

• 1 tsp baking powder

• 1 tsp baking soda

• 2 tsp cinnamon

• pinch of salt

• 150g (about 1.5 cups )grated carrots

• 4 oz (1/2 of a small can crushed pineapple lightly drained)

Cream cheese frosting

• 50g unsalted butter

• 114g cream cheese ( softened)

• 1 teaspoon vanilla

• 120-180g powdered sugar

• 2-4 tbsp milk to thin out if desired

Instructions:

• Preheat oven to 350f. Line a 7 inch cake pan and set aside.

• I grated my carrots first! Grated about 3 big carrots into my food processor. this takes like literally less than 1 minute in the food processor!

• In a big bowl, add in the oil (you can use any neutral oil! i used olive oil bc i LOVE olive oil. lol)

• Add in granulated sugar and brown sugar and whisk using a hand mixer.

• Add in 2 eggs and vanilla extract.

• Then add in the flour, baking powder, baking soda, and cinnamon.

• Fold everything together gently.

• Then add in the grated carrots & crushed pineapples! YESS you need to add the pineapples i feel like this really made it SUPER moist.

• Fold everything together and pour into the lined pan.

• Bake for 35-40 min. after 30 min, if the top is getting dark fast, lower the heat to 325f.

Cream cheese frosting:

• In a bowl , beat together the softened cream cheese and butter.

• In a bowl , beat together the softened cream cheese and butter.

• Add in the vanilla extract and powdered sugar.

• Add in milk if frosting is too thick. Mix until a smooth frosting forms