Carrot Cake is a kiwi favourite, but nothing is worse that a carrot cake which is dry or gluggy. The icing also makes a huge difference to the flavour of the cake.
Our recipe below will make a light, moist carrot cake, and step you through a classic cream cheese icing.
Moist Carrot Cake with Cream Cheese Icing
Carrot cake with cream cheese icing is an absolute classic - the pineapple in this version keeps the cake very moist.
Beat eggs, sugar, oils and vanilla together
Dissolve baking soda in 2 T hot milk and add to mixture
Add crushed pineapple and grated carrot
Add rest of the dry ingredients, fold in only until just combined (don't over mix)
Bake at 160 to 170 degrees Celsius for 1 1/4 to 1 1/2 hours in a greased springform tin lined with greaseproof paper
Beat cream cheese until smooth, add milk and butter, beat, then add icing sugar and vanilla and beat ntil ready. Add more icing sugar if too runny