My precious carrot cake recipe!

Since I started writing my blog I have received a bunch of requests of not only writing about my experiences with food but also sharing my learnt recipes, so I figure maybe sharing one of my most loved recipes will inspire you all. I have to say I am a dessert person even though I cannot allow myself having guilty pleasures as often as I would like to. But anyways.. one of my favourite desserts is Carrot Cake. Before trying it I couldn't believe carrot would make such a lovely dessert but once I tried it I couldn't deny the beautiful flavour any more.

It is a very easy recipe to follow and was one on my first master pieces. I have to say the pineapple pieces and the ginger gives it nice quick. And the Icing... ohhh god!.. sooo good I am thinking of baking a carrot cake NOW!..

Ok so here it goes!!!..

Carrot Cake

Ingredients:

3/4 cup vegetable oil
3/4 cup golden brown sugar
3 eggs
1/4 cup pure maple syrup
2 tsp grated fresh ginger
1 2/3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 cups grated carrot
1 cup diced or crushed pineapple, fresh or tinned (drained)

Frosting:

1/2 cup cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups icing sugar, sifted
1 1/2 tsp vanilla extract

Directions:

Preheat oven to 325° F. Grease an 8-inch square pan. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend.

Stir in carrot and pineapple and pour into prepared pan. Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean.

Allow to cool completely before icing.

To prepare frosting, beat cream cheese and butter together. Beat in icing sugar until smooth and stir in vanilla. Spread over cooled cake and store chilled until ready to serve.

Hope you all enjoy this recipe because it is very very very GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOD!

Dedicated to my good friend Melissa who begged for this recipe