This is the cake people beg me to bring.

This is the cake people beg me to bring. Finally sharing my best ever carrot cake recipe. It's perfect, moist, soft, smothered in the dreamiest cream cheese frosting. Save this recipe for later, tag me if you bake it, and let me know what you think! So, we're going to grate yourself about 600, 650 grams of carrots. I'm going to grate yourself about 600, 650 grams of carrots. Pop all your grated carrots into a large bowl. I put 8 ounces of soft brown sugar over the top of the carrots in the bowl. And 2 ounces of sultanas. Get that all well stirred to distribute the sugars through. Set that to the side. We will gather together all our other ingredients. What you can do in the meantime is crack four eggs into a large bowl. Whisk them on high speed until they're like white and frothy. And add 10 ounces of white granulated sugar, one spoon at a time, to the mixture. Beat it again for a couple of minutes until it's really creamy. Add approximately 10 ounces of cream cheese. Make sure you drain it so you're not getting any of that watery stuff. You can use slightly more if you want. I'm using two of the 165 gram tubs because they were on offer and Sainsbury's. And a good teaspoon of vanilla. And beat that again for a couple of minutes until it's really creamy. I like a few walnuts in mine, two or three ounces of them. In my food processor, a quick blitz of the pineapple. I couldn't find crushed pineapple, so I'm going to drain a 500 gram can of pineapple rings. Pop them into my food processor. A quick blitz of the pineapple. Drain them again and put them into your bowl. And that juice that's formed, I'll keep for my slow cooker because I'm going to make a ham. I like a few walnuts in mine, two or three ounces of them. In my food processor, a quick pulse on the food processor to break down walnuts in. Add the walnuts in. Your carrots and sultanas along with the liquid that is formed goes in also. And combine. It's that easy. And divide into your cake tins. I'm using three buttered and floured 9 inch cake tins. Pop your tins into a preheated approximately 170 degrees Celsius oven for about 40 minutes or so until the center springs back and a skewer comes out clean. You will see that they actually slightly leave the sides. While that's in the oven, we're going to go ahead and make the frosting. 8 ounces of butter into your bowl and beat it on high speed for about two to three minutes until it's really pale and creamy. Add approximately 10 ounces of cream cheese. And a good teaspoon of vanilla. And beat that again for a couple of minutes until it's really creamy. I'm using two of the 165 gram tubs because they were on offer and Sainsbury's. And a good teaspoon of vanilla. And beat that again for a couple of minutes until it's really creamy. Add about 20 ounces of icing sugar or powdered sugar to the mix. Beat it again until it's lovely and creamy. Set it somewhere nice and cool until our cakes are out of the oven and completely cooled. We will then sandwich together the cakes, using your frosting, then put a big lump of it on the top and spread it down the sides. I decorated mine with some crushed walnuts and toasted coconut. Nicest, moistest, most delicious carrot cake you'll ever have.