Carrot Cake

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.