Carrot Cake

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Recipe difficulty: Easy
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Preparation time: 5-20 minutes
Cooking time: 30-60 minutes
Serves: Up to 8 people
Course: Desserts

Ingredients

For the cake

75g pecan nuts
2 carrots
250g 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

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.