Best carrot cake ever
A super moist carrot cake with creamy cream cheese frosting.
bicarbonate of soda
Cream cheese Frosting
Preheat the oven to 180° C and spray a bunt tin cake with non-stick spray.
Beat the eggs, vegetable oil, sugar, almond essence, and vanilla essence until light and fluffy.
Sieve the following items together 3 times: flour, salt, cinnamon, bicarbonate of soda.
Mix the carrots, pineapple, flaked almonds, and desiccated coconut together in a separate bowl.
Add the flour mixture and the carrot mixture to the egg mixture and mix very well with an electric beater.
Add the mixture to the cake tin and bake for 1 hour.
Cream cheese frosting
Mix all the ingredients for the frosting in a mixing bowl.
Spread evenly over the cake and decorate with almonds that have been toasted over dry heat in a pan and desiccated coconut.
This cake can be baked in both a ring pan or as a layered cake.