THE BEST CARROT CAKE RECIPE

1 Cup Vegetable Oil (250ml) 1 and 1/2 Cups Brown Sugar (250g) 3/4 Cup Sugar (150g) 1 tsp Vanilla Extract 3 Large Egg 432 g Tin Crushed Pineapple 3 and 1/4 Cups All Purpose Flour (410g) 2 tsp Baking Powder 2 tsp Baking Soda 2 and 1/2 tsp Cinnamon 1/2 tsp Clove 1/4 tsp Nutmeg 1/4 tsp Ground Ginger 1/4 tsp Salt 3 Cups Carrots, Grated (Around 3-4 carrots) (300g) 1 Cup Walnuts (or pecans, pistachios, almonds) (120g)

Carrot Cake; 

INGREDIENTS NEEDED

Cream Cheese Icing;

1 Cup Cream Cheese, Room temperature (250g) 1/2 Cup Butter, Softened (110g) 1 tsp Vanilla Extract 2 and 1/2 – 3 Cups Icing Sugar (320g-380g)

INGREDIENTS NEEDED

Decorating;

1/2 Cup Almonds or Walnuts (Optional) (60g)

INGREDIENTS NEEDED

Heat the oven to 180°C (350°F). Chop the walnuts into small pieces and place in the oven to roast for around 10 minutes.

STEP ONE

Remove from heat and carry on with the recipe.  Preheat the oven to 180°C (350°F) and grease and line two 24cm or 9" round spring form cake pans and set aside.

STEP TWO

Add the wet ingredients to a bowl and mix together.

STEP THREE

Grate the carrots and add them to the cake batter.

STEP FOUR

Add in the dry ingredients and mix until combined.

STEP FIVE

Fold through the roasted walnuts and then pour the batter into the two cake pans evenly.

STEP FIVE

Place in the oven to bake for 35-45 minutes.  A skewer inserted into the middle of the cakes should come out clean. Allow the cakes to cool in the cake pans for 10 minutes before removing.

STEP SIX

Beat the butter until smooth. Add in the cream cheese and beat together until smooth. Add in the vanilla extract and slowly add the icing sugar until all combined.

CREAM CHEESE FROSTING;

Using  1/3-1/2 of the icing, fill the cake, you can pipe this or spread this.  Then top the cake with the remaining icing.  Decorate however you like!

STEP EIGHT

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