The Carrot Cake of all Carrot Cakes

There's nothing quiet like a MOIST Carrot Cake (yes - I know that word sends shivers down one's spine, but there is just no other apt adjective). Now Carrot Cake has to be my "go-to" cake and after trying many different recipes and alternative icings, I have finally found a combination that is THE BEST and it is so easy to make!

After combining a few recipes, I present to you THEE most delicious Carrot & Nut Cake with Cream Cheese Frosting Recipe:

Ingredients:

1 ½ cups Sunflower oil
2 cups sugar
3 eggs
1 tin crushed pineapple (440g)
2 cups grated carrots
3 cups flour
1 cup chopped nuts (pecan or walnuts) - I add more but it's your choice :)
2 tsp cinnamon
2 tsp vanilla essence
½ tsp salt
Handful of coconut 

Instructions:

- Mix all the ingredients well together
- Bake for 45 minutes to 1 hour at 180 degrees

Now how simple is that?? While the cake is baking you can prepare the icing, which does not take you long either!

Icing:

1 Cup Cream Cheese
4 tbsp. Butter
1 Cup Icing Sugar
2 tsp Vanilla Essence
2 tbsp. Sour Cream

Instructions:

- Combine the butter and cream cheese until smooth and creamy
- Mix the icing sugar in slowly and beat on medium for 2-3 minutes
- Add the vanilla and sour cream until combined

Once the cake is cool, ice it and decorate with some nuts (optional).

Then for the final step:

EAT & ENJOY!!!!

Happy baking fellow foodies :)