Carrot Cake with Light Cream Cheese Frosting

Step 1

Preheat the oven to 180°C/ 350°F

Step 2

Line 3 6-inch cake tins

Step 3

Combine the carrot, pineapple, oil and eggs in a large bowl

Step 4

Add the brown and white sugar

Step 5

Combine the flour and baking soda in a medium sized bowl before mixing into the wet mixture

Step 6

Pour the batter evenly between the three cake tins

Step 7

Bake for 20 minutes, or until an inserted skewer comes out clean

Step 8

Cool and level all three layers

Step 9

In the bowl of a stand mixer, or with an electric mixer beat the cream cheese and sugar together until smooth

Step 10

Add the thickened cream and lemon juice, continue beating until a thick and fluffy consistency (make sure not to overwhisk!)

Step 11

Transfer the frosting to a piping bag fitted with a large round tip

Step 12

Start with one layer of sponge, piping a swirl of frosting from the centre out to the edge

Step 13

Place a layer of sponge on top and repeat

Step 14

Top with the last layer of sponge and pipe a border of cream cheese frosting around the edge of the cake

Step 15

Crumble up some of the top of the levelled off carrot cake and sprinkle around the border

Step 16

Enjoy!