How To Make Moist Carrot Cake With Kiano • Tasty

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  1. Ingredients

    3 cups carrot, hand-grated (450 g)
    2 ½ cups all-purpose flour, plus 1 tablespoon, divided (310 g)
    2 teaspoons ground cinnamon
    ¼ teaspoon allspice
    1 teaspoon kosher salt
    1 teaspoon baking powder
    ½ teaspoon baking soda
    1 cup light brown sugar, packed (200 g)
    ½ cup granulated sugar (100 g)
    3 large eggs, room temperature
    1 cup vegetable oil (240 mL)
    1 cup raisin (150 g)
    1 cup crushed pineapple, canned (225 g)


    1 cup unsalted butter, (2 sticks) room temperature (225 g)
    12 oz cream cheese, room temperature (340 g)
    1 ½ teaspoons vanilla extract
    2 cups powdered sugar (240 g)
    2 cups walnuts, crushed (200 g)

  2. I don't get it. You're supposed to put it in the fridge for half an hour before serving for the cream to stiffen? But I'm not going to eat it all at once. Are you supposed to store it in the fridge or outside? And if it's outside should you put it for half an hour in the fridge every time you want to cut a piece?

  3. I don't know what happened but I ended up with enough batter for only 2 cakes. I followed the recipe but I must've done something wrong along the way. Cake came out moist but the flavor was just meh. I definitely did something wrong. So I'll keep trying and it'll probably get better with practice. The icing came out nice. I didn't use as much powdered sugar as she did in the video but I definitely suggest tasting after adding every half cup so you have icing that suits your tastes. My son loved it though.

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