Carrot Cake

This cake right here is one of THE BEST cakes I have eaten in a long time, so much so, that even my boss blurted out "this cake F-----G rocks!"

It is moist, delicious, dead easy to make (I promise) and will have you going back for more and more!



Carrot Cake from The Cake Mistress
1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg

Heat oven to 180 degrees celsius and grease desired cake tin (I used 2 8 inch cake tins to make a double layered)
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 30-40 minutes, or until light golden and cake springs back when touched in the middle.

Cream Cheese Frosting
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp

Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.