Carrot cake and cream cheese frosting recipe

I just fall in love with carrot cake, love the fact that its well known for its antioxidant-packed ingredients. Not only that, these carrot cakes are unforgettably moist! I got the ingredients last month from a friend of mine, but didn't really have the time to bake. And I made adjustments on the ingredients and added in some spices just to make it taste a little bit better. So this recipe is officially mine :)

For serving suggestions, you can sprinkle in cardamom powder on top of the cream cheese or maybe some shredded carrot.

Ingredients :
3/4 cup corn oil
1 cup brown sugar
2 large eggs

1 tsp baking powder

1/2 tsp soda bicarbonate
1/2 tsp ground cardamom
1 1/4 cinnamon powder

1/2 tsp salt

1 cup self-raising flour

1 handful of currants or raisins

1/2 crushed pineapple, drained

1/2 cup dessicated coconut

1/2 cup walnut

Baking Temperature : 180 C
Baking Time : 45-50 minutes

Method:

1. Preheat oven at 180 C.
2. In an electric mixer add in oil and brown sugar beat vigorously to combine. Add the eggs one a time, and beat well after each addition.
3. Add the sifted baking powder, soda bicarbonate, ground cordamom, cinnamon powder and salt.
4. Add the flour and mix until well combined.
5. Add the crushed pineapple, dessicated coconut and walnut and mix well.
6. Spoon the batter into cupcakes liner, filling them about half full
7. Bake for 45-50 minutes to an hour or until skewer comes out dry.

Cream cheese :

270 cream cheese

4 tbsp butter

1/3 cup icing sugar

1 tsp lemon juice

Method :

1. Mix all ingredients together and beat well until its fluffy. Do not over beat!