At my old job the kitchen used to make the absolute best carrot cake ever, it was amazing! The cake was so moist and the icing, perfect!
I managed to get my sticky little hands on a copy of the recipe (thanks Carmen!) and so I thought I would share it. I'm just the giving sort.
Carrot Cake8 oz plain flour2 tsp baking powder1/2 tsp baking soda4 eggs8 oz caster sugar6 fl oz vegetable oil8 oz grated carrots8 oz tinned crushed pineapple
Sift together the dry ingredients. Beat together the eggs and add sugar and oil and beat well. Add carrots and pineapple. Line the base of a 9 inch spring clip cake tin, and bake well at 180*C for 40 mins. Test and leave the cake to settle for 15 mins at least before removing from tin.
FrostingBeat together:4 oz butter4 oz cream cheese (Philadelphia)4 oz icing sugar1 tsp vanilla essence
Keep in the fridge, does not keep well after a week, too soggy (not that it should ever last that long anyway!).