on low until combined. Pour batter into prepared cake pan and bake for around an hour, or until a skewer comes out clean when interred into the center of the cake. Allow to cool in tin for at least 15 min, before turning out onto a wire rack. Allow to cool completely before icing. Cream Cheese Icing 175g cream cheese 60g butter 1 1/2 cups icing sugar 1 teaspoons vanilla essence Combine butter, cream cheese and vanilla and beat until smooth. Gradually add icing sugar until icing is smooth and creamy. Generously spread over the top of your cooled carrot cake. x