Successful Carrot Cake

I have attempted to bake numerous carrot cakes and often the finished product is dry, crumbly and does not fullfill my expectations. Earlier in the week, mum baked one that was delish! Moist. Tasty. Irresistable.

1 1/2 cups of vegetable oil
1 1/2 cups sugar
4 eggs, beaten
3 1/2 cups of grated carrots
225g crushed pineapple, drained
2 cups flour
1/2 teaspoon salt
2 teaspoons soda
2 teaspoons ground cinnamon
2 teaspoons all spice
1 teaspoon of vanilla extract
1 cup of chopped pecans/walnuts {optional}

1. Preheat your oven to 325 degrees and oil your pan.
2. Cream the oil and sugar in a large mixing bowl.
3. Add eggs, pineapple and carrots. Mix well.
4. Mix dry ingredients in a separate bowl.
5. Add the flour mixture to the carrot mixture, a small amount at a time, beating well.
6. When blended, add pecans/walnuts (if  using) and vanilla.
7. Pour the mixture into a greased pan and bake for 1 hour (35-40 minutes convection).
8. Cool slightly before icing.

1/2 cup butter, melted
225g cream cheese, softened
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract 
1. Combine all the ingredients
2. Beat well
3. Spread evenly over cooled cake 
Original recipe from here

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