Now forgive me for being vain, but this is honestly the best cake I’ve ever made. I mean, I like carrot cake…but this is the Ultimate Carrot Cake. It’s SO moist, light and the cream cheese frosting is just the perfect accompaniment.
I’ve made it a few times now, and every time it goes within minutes with second helpings all round! Today being Mothers Day I thought it was the perfect time to bake it for the family and it didn’t disappoint. The recipe is absolutely fool-proof, every single time its as delicious as I remember!
This ultimate carrot cake uses sunflower oil rather than butter, helping it to keep super moist even a week later! The recipe also uses pine nuts rather than the more traditional walnuts and I won’t lie I wasn’t sure how it would work. But after considerable taste testing (for research purposes obviously….) I actually prefer it, it adds a really nice texture and flavour to the cake.
Cream cheese icing is one of my absolute favourites, especially if theres a red velvet cupcake beneath it. It just works so well, and this recipe in particular has the perfect ratio of icing sugar to cream cheese making sure its not too sweet. Theres also just enough, so you don’t end up sparingly smearing it between the layers or having to lick the bowl clean of the excess – guilty!!
The only problem with this cake is that its too light and moreish! You can have a load of slices without feeling guilty!! Oops..! Anyway, I hope I’ve tempted you enough to make this now. I promise it won’t disappoint!
On with the recipe: