This recipe is literally my best secret ever. Everyone that has ever tried it ends up loving it. It’s such a soft,smooth,moist and tasteful cake, it is literally impossible for you not to love it. Most of the time i make cupcakes instead of a cake and they are THE cutest.

Now let’s get to the point.

Ingredients

• 2 cups of self-rising flour.
• 1 1/2 cups of brown sugar.
• 3 eggs.
• 1 cup of canola oil.
• 2 cups of grated carrot.
• 1 teaspoon of cinnamon powder.
• 1 teaspoon of baking powder.
• 1/4 teaspoon of baking soda.
• 1/4 teaspoon of salt.
• 1/2 cup of shattered almonds.
• 1 tablespoon of rum/brandy (optional).

For the frosting

• 1 cup of philadelphia cream cheese
• 1 1/2 cups of pudered sugar

keep in mind that this quantity of frosting is for the cake (inside and outside) so if you’re doing cupcakes depending on how you wanna decor them you can add more or less cream cheese/sugar, i always prefer to add more sugar than cream cheese,but again, it’s up to you.

Preparation

• Preheat the oven at 180 °C – 356 °F.
• Grease 2 pans of 22,8 x 5cm with butter and flour or just canola oil.
• In one bowl mix the sugar with the oil until creamy.
• Add the eggs one by one and keep mixing until incorporated.
• In other bowl sift the flourand, mix it with the bakink soda,baking powder,salt and cinnamon.
• Add the dry ingredients to the wet and mix until incorporated.Finally add the carrot and almonds.
• Bake for 35-40min(if you’re making cupcakes bake for 15-20min).

The frosting

• Mix the cream cheese with the sugar with the whisker until incorporated.

Notes

• Wait until the cake is to room temperature so you can decorate.
• You can add shredded almonds and grated carrots for decoration on top of the frosting.

This cake never fails,everyone always asks me for the recipe. It is so fluffly and moist omg i love this cake so much. I hope you love it too.

If you have any question’s at all about the cake you can leave a comment an i will gladly answer it.

All the love <3.

By Sarah.

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