Carrot Cake
Desserts
Cooking time:
30-45 minutes
Serves:
8
Preparation time:
15-30 minutes
Ingredients:
-
75g Peacan nuts
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2 x Carrots
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250g Soft brown sugar
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250g Vegetable oil
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4 x Eggs
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225g Plain flour
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1½ tsp Baking powder
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1½ tsp Bicarbonate of soda
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1 tsp Ground allspice
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1 tsb Ground cinnamon
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75g Walnuts
-
150g Caster sugar
-
200g Cream cheese
-
55g Stork tub
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2 tsp Vanilla extract
Equipment:
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Food processor with main knife blade with 4mm grating disc or Kenwood Chef Titanium or Major Titanium with Food Processor attachment
Method:
-
To make the cake: Attach the 4mm grating disc to the food processor.
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Grate the carrots; remove from the bowl and reserve.
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Attach the knife blade to the food processor.
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Add the soft brown sugar, oil and eggs and process until they have combined.
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Add the dry ingredients and pulse until it has all combined.
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Add the carrots and pulse until combined.
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Butter and flour the loaf tin and fill with the mixture.
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Bake in a preheated oven set at 160°C / Fan 140°C / Gas 3 for 30 to 40 minutes.
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Leave the cake to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
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To make the icing: Attach the knife blade to the food processor.
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Add the walnuts and process until they are about 2mm thick then remove from the bowl and reserve.
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Add the cream cheese, Stork, sugar and vanilla extracts into the food processor with the knife blade and pulse until combined.
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Add the remaining ingredients and set to speed 1 until a smooth paste is formed.
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Spread the icing on top of the cake then sprinkle with the walnuts.