Ingredients

• 70g Walnuts
• 200g Carrot
• 150g Vegetable Oil
• 150g Caster Sugar
• 3 Eggs
• 150g All Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 ½ teaspoons Ground Cinnamon
• 1 teaspoon Mixed Spice
• ½ teaspoon Salt
• 250g Cream Cheese
• 140g Icing Sugar
• 80ml Whipping Cream
• Walnuts as needed

Tools

• Oven
• Chef Patissier XL
• Muffin pan - 12-hole
• Kenwood bowl - chef patissier xl
• Medium bowl
• Piping bag

Method

1. Pre-heat oven - 180°C
2. Grease a clean muffin pan
3. Attach Whisk
4. Add vegetable oil, caster sugar and egg to the Kenwood Bowl
5. Mix until combined - 2 min, Speed 3
6. Sift all purpose flour, baking soda, baking powder, ground cinnamon, mixed spice and salt into a clean medium bowl
7. Mix until combined
8. Transfer flour mixture to Kenwood Bowl
9. Mix until combined then scrape bowl - 1 min, Speed 3
10. Then add walnuts and carrot to the Kenwood Bowl
11. Mix until combined - 30 sec, Speed 3
12. Spoon mixture into muffin pan
13. Bake - 15 min, 180°C
14. Remove and let cool
15. Clean Kenwood Bowl
16. Attach Whisk
17. Add cream cheese, icing sugar and whipping cream to the Kenwood Bowl
18. Mix until smooth - 2 min, Speed Max
19. Transfer cream to piping bag
20. Remove the cooled cakes from the tin
21. Trim the top of each cake to make it flat and level
22. Pipe cream onto cake
23. Decorate with walnuts
24. Serve

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