Carrot Cake

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Serves: 8 (22cm x 13cm loaf tin)

Preparation time: 20 minutes

Cooking time: 30 to 40 minutes

Method

For the cake

  • Attach the coarse shredding disc to the food processor.
  • Shred the carrots, remove from the bowl and reserve.
  • Attach the knife blade to the food processor.
  • Add the soft brown sugar, oil and eggs and process until they have combined.
  • Add the dry ingredients and pulse until it has all combined.
  • Add the carrots and pulse until combined.
  • Butter and flour the loaf tin and fill with the mixture.
  • Bake in a preheated oven set at 160ºC for 30 to 40 minutes.
  • Leave the cake to cool in the tin for 10 minutes then turnout onto a wire rack to cool.

To make the icing

  • Attach the knife blade to the food processor.
  • Add the walnuts and process until they are about 2mm thick then remove from the bowl and reserve.
  • Add the cream cheese, butter, sugar and vanilla extracts into the food processor with the knife blade and pulse until combined.
  • Add the remaining ingredients and set to speed 1 until a smooth paste is formed. 
  • Spread the icing on top of the cake then sprinkle withthe walnuts.

Ingredients

For the cake

75g pecan nuts
2 carrots
450g soft brown sugar
250g vegetable oil
4 eggs
225g plain flour
1½ tsp baking powder 
1½ tsp bicarbonate of soda
1 tsp ground allspice
1 tsp ground cinnamon

For the icing

75g walnuts
150g caster sugar
200g cream cheese
55g soft butter
2 tsp vanilla extracts 

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