Classic Carrot Cake with a touch of Awesome.

Okay, so here's the deal. There's carrot cakes, and there's this carrot cake. This moist, textured, rich carrot cake that practically hugs you.

You can also make it into adorable little cupcakes, like these:

I used gummy carrots, found at my local corner store. The awesome recipe for this cake was actually invented by my clever partner, TJ.
Here's what you'll need:

For the cake:

½ cup sugar

½ cup brown sugar
1 tsp baking powder
2 eggs

½ cup milk
¾ cup flour

¾ cup wholemeal flour

2 ½  cups grated carrot (blend further in food processor if desired)
2 tsp baking soda
2 tsp cinnamon

1 tsp allspice
1/2 cup hot water
100g melted butter

For the icing:

50g butter- softened

½ cup cream cheese

1 tsp vanilla essence

1+ cups icing sugar

1+ tbsp milk

Okay, so firstly, pre heat the oven to 160c.

Combine flour, wholemeal flour, baking powder, baking soda and spices in a bowl. Set aside.

Add butter to sugar and brown sugar, beat thoroughly. Beat in eggs. Alternate adding water and milk with dry ingredients to ensure even consistency. Beat for 2-3 minutes with an electric beater, then pour mix into a well-greased cake tin.

Bake at 160c for around 45 minutes, until cake springs back and does other cake-like things when tested.

Icing: 

Beat together butter, cream cheese, and vanilla. Alternate adding icing sugar and milk, beating continuously until desired amount and consistency of icing is reached. (You probably want it thick enough to hold it's shape but soft enough to pipe.) You can either cover it in icing, like this:

Or you can be a little more subtle and pipe it, like this:

This cake is an absolute dream to eat!