I have been baking a lot of cakes lately…there have been so many birthdays and events plus I’m also on a mission to test recipes for our wedding cake. This carrot cake will form the base layer of our wedding cake, so I made a test cake for the christening lunch we went to over the weekend. I unfortunately didn’t take any photos of the cake in the day light or once it was cut, but it came out so well. The cake was moist and the pineapple and cinnamon added a really nice flavour. I used this recipe but made my own icing and I didn’t add in the coconut and walnuts as Pieter is allergic to nuts.
For the icing I used 1.5 tubs of cream cheese and added castor sugar to taste until I was happy with the sweet / sour combo. I also baked the cake a bit longer than what the recipe indicated since I doubled the recipe to fit the bigger pot that I baked the cake in. Seeing as this is the base layer for our wedding cake, it needs to be big. Give the recipe a try, I was very happy with it and found it very easy to make 🙂