Bestest everest Carrot Cake

Today I would like to share an absolutely amazing carrot cake recipe with you.  I've never been a huge fan of carrot cake and only started eating it because it's Tony's (hubby's) favourite cake.  For his birthday this year, I decided to spoil him with the bestest ever carrot cake.  Only problem is that I did not have a recipe for the bestest ever carrot cake... that is, yet!  

A year or two ago I tried an Ina Paarman recipe.  Her carrot cake contains pineapple pieces and if you ask me it's probably the carrot cake deluxe version.  Sometimes simpler is better and in this case I will have to agree.  I usually love Ina Paarman's recipes and her range of products but this time I will have to go another route as I was not crazy about this recipe, neither was Tony (the carrot cake lover).

I did a hunt online and decided to try out a recipe from Creative Cakes as they are fellow Capetonians.  Also, because it said it was the best carrot cake! :)

Carrot cake testers: Grandie, Tony, Jethro & Micah

This recipe was super easy and it turned out to be the most delicious, bestest ever carrot cake!  Not according to me but according to carrot cake tasting fundis, Tony and Grandie (dad-in-law).  Jethro loved it and could not get enough of it.  I added a couple of slices of carrot cake to Tony's lunch the next day, thinking that he might share but when he came back home he proudly said that he had eaten it all!!  No sharing there :)

Do you have a carrot cake recipe that beats this one?  If so, please share and we can put it to the test!

Here is the fantastic recipe, thank you Carol from Creative Cakes:

Carrot Cake:

Metric	Imperial
180g cake flour 10 ml cinnamon 8 ml bicarbonate of soda 5 ml nutmeg 3 ml salt 750 ml grated carrot 300g sugar 250 ml oil 100g walnuts, chopped 3 eggs, beaten	6 1/2 ounces cake flour 1 heaped teaspoon cinnamon 1 rounded teaspoon bicarbonate of soda 1 teaspoon nutmeg 2/4 teaspoon salt 3 cups grated carrot 10 1/2 ounces sugar 9 ounces oil 3 1/2 walnuts, chopped 3 eggs, beaten

Sift together flour, cinnamon bicarbonate of soda, nutmeg and salt. Set aside. Combine grated carrot, sugar, oil, walnuts and egg, mixing well. Add dry ingredients and mix well. Turn mixture into a deep, greased 25 cm microwave ring pan. Place pan on an inverted saucer and microwave on full power for 10 – 11 minutes. The cake should shrink away slightly from edges of pan. Turn pan during baking if the cake looks as if it is cooking unevenly. Cool slightly before inverting onto a serving plate.

Carrot Cake Icing:

Metric	Imperial
250ml Smooth Cream Cheese 350g Icing Sugar 2.5ml Vanilla Essence 100g butter		8 oz Smooth Cream Cheese 11 oz Icing Sugar 1/2 tsp Vanilla Essence 3 oz butter

To make the icing, beat cheese until smooth. Add butter and beat well. Add nuts and vanilla and mix thoroughly. Gradually add icing sugar, beating well to the desired consistency. Spread over cake. Makes 1 ring cake.

In a conventional over: Bake at 180˚C / 350˚F for 35 – 40 minutes.

Hint:  Leftover cream cheese icing can be covered and kept in a fridge for up to a week.