Carrot cake is the bomb. I love all cake, but carrot cake is up there in my top three cakes - closely followed by chocolate (of any kind) and a good sponge.
I used to work in an awesome in my high school and uni days. Their carrot cake was pretty famous, the freshness, the citrusy cream cheese icing...amazeballs.
So when I moved away to another state, I needed to find a recipe that accurately replicated this cafe's mouth watering slice. I searched far and wide, high and low. Too dry, too moist, too many nuts, NO cream cheese icing!!
Then one day ... BOOOOOM.. I found it and it is amazing.
And dead easy to make.
In a big bowl mix :
: 2 eggs
: 2/3 cup of sunflower or canola oil
: 1 teaspoon of vanilla extract
: 1 cup of caster sugar
: 1 1/4 cup of plain flour
: 1 teaspoon of bi-carb soda
: 1/2 cup of chopped nuts (any kind are good)
: 1/2 cup of crushed pineapple chunks
: 2 grated carrots
: 1 teaspoon of ground cinnamon
Stir it all together with a wooden spoon and pour into a greased and lined cake tin
or a greased muffin/ friand tin
Bake at 180 degrees for 40-50 mins (large tin) or 20-30 mins (small tin)
For the Cream Cheese Icing:
: tub of cream cheese
: 1/2 - 1 cup of icing sugar
: zest and juice of 1 lemon
Whizz that all together with a mixer and spread on cooled cake.
(in the above picture my icing was rather runny - minimise orange juice...duh Amelia)
Thank me later!