Queen in the Kitchen
Moist Carrot Cake Recipe
makes carrot cupcakes and muffins too!

This most requested Moist Carrot Cake recipe with pineapple, apple and coconut, reminds me of the southern classic Hummingbird Cake, however not as rich. I stumbled upon it while looking for a great carrot muffin recipe for Rosh Hashanna simanim.

If you like this recipe, you'll want to check out a cousin" to this moist Carrot Cake recipe, The Kosher Channel's rich Banana Bread.

I most often make this recipe in a bundt pan drizzled with thick and creamy glaze icing.

This is a very adaptable recipe. I was able to reduce the fat content from the original recipe by replacing some of the oil with applesauce. To simplify it or adjust to your tastes :

-use only cinnamon for the spices

-use one kind of sugar

-use all applesauce for the pineapples and apples

-omit the coconut

-omit nuts

-add raisins or other dried fruit finely chopped

-add 1/2 cup of oatmeal or wheat germ

-substitue some or all of the flour with whole wheat

-icing is optional

This basic carrot cake recipe is great because it certainly holds up to the demands of a Queen in her kitchen~And now for the recipe:

Queen in the Kitchen Moist Carrot Cake Recipe

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground allspice

4 eggs

1/2 cups vegetable oil

1 cup white sugar

1 cup dark brown sugar

2 3/4 cups shredded carrots, about 5 medium

1 (8 ounce) can crushed pineapple, drained

1 cup shredded apple, 2 small

1 cup flaked coconut

3/4 cup chopped walnuts or pecans, optional

1. Preheat oven to 325 degrees. Grease and flour a tube or bundt pan, a 9x13 inch pan, or line muffin tin with paper cups for cupcakes.

2. In a medium bowl, mix together the flour, baking powder, baking soda, salt and spices. Set aside.

3. In a large bowl, mix eggs, oil and sugar. Stir in flour mixture. Add carrots pineapple, apples, coconut, and chopped nuts if using. Stir until moistened. Pour batter into prepared pan or muffin tin.

4. Bake in the preheated oven for 35 to 40 minutes, for cake, 20-25 minutes for cupcakes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool 5 minutes, then invert on a wire rack to cool completely before icing.

White Icing Glaze

1/4 cup (1/2 stick) margarine

2 cups powdered sugar

3 tablespoons coconut or almond milk

Melt the margarine in a small saucepan over low heat. Stir in the powdered sugar and pareve milk and beat for several minutes until smooth. If the glaze is thin, let it cool slightly to thicken. Beat in more powdered sugar if needed. Drizzle over the cooled cake.

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