Moist Carrot Cake with Cream Cheese Frosting

Moist Carrot cake cream cheese frosting is quick and easy to make, this recipe is so moist and fluffy. The cream cheese with lemon zest adds an additional flavor to the cake. Add mixed spice rather than cinnamon, but this depends on your preference.

Moist Carrot cake with cream cheese frosting

Ingredients to make a moist carrot cake with cheese frosting

• 3 cups flour all-purpose
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp mixed spice or cinnamon
• 1 tsp salt
• 1 1/2 cup brown sugar
• 4 eggs
• 1 cup oil
• 1/2 cup butter melted
• 2 tsp vanilla
• 2 cups grated carrots unpeeled
• 1 cup crushed pineapple undrained

Cream cheese icing for carrot cake

• 225 grams cream cheese
• 1/2 cup butter
• 2 cups powdered sugar sifted
• 1 zest of lemon
• 1 tbsp lemon juice

Instructions to bake moist carrot cake

• Preheat the oven to 160°C. Line 25 cm round pan and set aside
• Sift together all dry ingredients into a large bowl.
• Add dry ingredients to the carrots rubbed by hand until all coated with flour.
• In another bowl combine the oil, butter, and sugar add egg one at a time beating well after each addition.
• Fold the flour into the oil mixture add in the pineapple mix until well blended.
• Pour into prepared pan and bake for approximately 45-60 minutes or until done.
• Leave cake in the tin for 5 minutes then tip out onto cooking wires.

Cream cheese icing:

• In a bowl, mix cream cheese and butter until well combined and smooth.
• Slowly add half of the powdered sugar mix until smooth consistency, add the lemon zest and lemon juice.
• Add the remaining powdered sugar and mix until smooth consistency.
• Frost top and sides of cake with frosting.
• Chill before serving.