the best carrot cake

i love love love a good carrot cake and have spent years trying to find a good one. last year on pinterest i came across this one that i decided to give a whirl. i've made it about 10 times since and it is amazing! nice and moist, great icing and keeps super well in the fridge. i wish i could claim it as my own it's that good haha, but the best bit is that it doesn't have nuts in it. :) awesome for all the nut free necessity in the world today. give it a try, you will not be sorry!

ingredients

1 cup plain flour

1/2 cup sugar

1/2 cup packed brown sugar

1 teaspoon bi-carb soda

1 teaspoon ground allspice

1/4 teaspoon salt

1/2 cup vegetable oil

2 large eggs

1-1/2 cups finely grated carrots

icing

2 tablespoons butter, softened

55g  cream cheese, softened

1 cup icing sugar

1 teaspoon vanilla extract

*1 tablespoon milk (only if you are making a bundt and want runnier icing)

method

in a large bowl, combine the flour, sugars, baking soda, allspice and salt. beat in vegetable oil. add eggs, one at a time, beating well after each addition. stir in carrots.

pour into a lined 8-in. square baking dish. bake at 180 degrees celcius (160 fan forced) for 35-40 minutes.

for icing, in a small bowl, cream butter and cream cheese until smooth.gradually beat in the icing sugar and vanilla. spread over cake.

added bonus, this cake freezes really well and tastes just as good when defrosted.