Mother In Law's Best Carrot Cake

This is the best recipe of all the carrot cake recipes I have ever made. I received so many compliments from friends and relatives. By the way, this is not my mother-in-law's recipe but is Hochiak's mother-in-law’s recipe for Carrot Cake with Lemon Cream Cheese Frosting. I mortified the recipe a bit by reducing the amount of sugar and simplified the baking steps.

MIL's Best Carrot Cake Recipe

Preheat oven: 170C Baking time: 45 minutes

Ingredients for the Carrot Cake

240 gm self-raising flour

180 gm caster sugar

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

1/2 tsp baking soda

1/2 tsp baking powder

3 eggs

1/2 tsp vanilla essence

240 gm carrots (grated)

120 gm pineapples (tinned, drained and chopped)

60 gm raisins (lightly chopped)

60 gm walnuts (chopped coarsely)

180 ml cooking oil

Ingredients for Lemon Cream Cheese Frosting

60 gm butter, softened

230 gm cream cheese, softened

200 gm icing sugar, sifted

Lemon rind from 1 lemon

Lemon juice from 1/2 lemon

Method:

1. sift flour, caster sugar, and soda and baking powder in a bowl.

2. in a separate bowl, whisk eggs until frothy, add in vanilla essence.

3. mix dry and wet ingredients together.

4. add in carrots, walnuts, raisins, pineapples and cooking oil, stir well and bake.

5. allow cake to cool before applying frosting.

6. frosting: beat all ingredients in low speed until smooth and creamy.

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