I am going to share a secret with you. It's a pretty big secret, but it's so good, is should be shared.
My Mum makes the best-ever carrot cake. It's so good, it's world famous in Whangarei. Whenever I go home, this cake is on the top of my list (even though I can make it myself, my Mum makes it so much better).
So, I'll share it with you.
1 cup wholemeal flour
2 cups raw sugar
1 cup oil (a flavourless oil is best, not olive oil, it's too strong)
1 cup plain flour
4 eggs beaten
2 tsp baking soda
2 tsp cinnamon
3 cups grated carrot
4oz room-temperature cream cheese (about half a tub)
1 tsp vanilla essence
2 cups sifted icing sugar
2 oz soft butter
Preheat oven to 180 degrees celsius and grease and line a 10 inch cake tin. (This makes a pretty big cake).
Sift and mix dry ingredients. Add oil and stir well. Stir in beaten eggs and carrot and mix well. Pour into tins.
Bake for about an hour, until a skewer comes out clean.
For the icing, beat the cream cheese and butter together with a wooden spoon until well combined. Gradually add the sifted icing sugar, vanilla and continue to beat. Add lemon juice to taste. (I like a really tangy icing). If you add a lot of lemon juice, you may need to add more icing sugar.
I split my cake and put some icing in the middle of the cake.
I also iced the entire cake. I really love this icing!