Carrot Cake

Name: Carrot Cake
Ingredients: 230 grams plain flour; 2 tsp. bicarbonate of soda; 1 tsp. baking powder; 2 tsp. ground cinnamon; 2 tsp. mixed spice; 0.25 tsp. salt; 200 ml milk; 180 ml oil; 3 eggs; 1 Tbsp. lemon juice; 1 tsp. vanilla extract; 280 grams light brown sugar; 320 grams carrot; 120 grams desiccated coconut; 60 grams walnut pieces; 1 orange, zest of; 400 grams icing sugar; 180 grams cream cheese; 90 grams butter; 0.5 tsp. vanilla extract; ground cinnamon, as needed; walnuts, as needed

A quick carrot cake with cream cheese frosting which is an impressive treat for friends and family to share - also great for using up excess carrots! You could add extra chopped walnuts or mixed seeds to decorate the top of the cake if you like.

Difficulty

Low

Time

60 min

Ingredients

Servings

Makes

1 cake

230 grams plain flour

2 tsp. bicarbonate of soda

1 tsp. baking powder

2 tsp. ground cinnamon

2 tsp. mixed spice

0.25 tsp. salt

200 ml milk

180 ml oil

3 eggs

1 Tbsp. lemon juice

1 tsp. vanilla extract

280 grams light brown sugar

320 grams carrot

120 grams desiccated coconut

60 grams walnut pieces

1 orange, zest of

400 grams icing sugar

180 grams cream cheese

90 grams butter

0.5 tsp. vanilla extract

ground cinnamon, as needed

walnuts, as needed

Utensils

2 Round cake tin 18.0 8.0 cm (diameter), 1 Kitchen bowl medium, 1 Serving plate, K-Beater

Instructions

Prep. (Before you begin)

Trim and coarsely grate the carrots.

Coarsely chop the walnuts.

Cut the butter into cubes and leave at room temperature to soften.

Getting started

Fit the K beater to the machine.

Pre heat the oven to 180ºC.

Line the round tins with parchment paper.

Stage 1

Add Ingredients 1 (flour, bicarbonate of soda, baking powder, cinnamon, spice, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 2 for 10 seconds.

Stage 2

Add Ingredients 2 (milk, oil, eggs, lemon juice, vanilla, sugar) into the Mixer bowl.

Mix on speed 2 for 30 seconds.

Stage 3

Add Ingredients 3 (carrot, coconut, walnuts, orange zest) into the Mixer bowl.

Mix on speed 4 until combined.

Divide the batter evenly between the round tins.

Bake for 30 minutes at 180ºC.

Let cool in the tins for 10 minutes.

Turn out onto a wire rack and let cool.

Stage 4

Retrieve, clean the Mixer bowl and fit the K beater.

Add Ingredients 4 (sugar, cream cheese, butter, vanilla) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 4 for 1 minute.

Transfer the contents of the Mixer bowl to the medium bowl.

Chill in the fridge for about 10 minutes or until thickened.

Stage 5

Place one sponge layer onto a large serving plate.

Spread some of the icing evenly onto the sponge.

Sandwich the second sponge layer on top.

Spread the remaining icing on top of the cake.

Dust the cake with the first item of Ingredients 5 (cinnamon).

Sprinkle the cake with the last item of Ingredients 5 (walnuts).

Serve.