Pyrex National Baking Week
Homemade Family Time
Carrot Cake
Desserts
Cooking time:
30-45 minutes
Serves:
8
Preparation time:
15-30 minutes
Ingredients:
- 75g Peacan nuts
- 2 x Carrots
- 250g Soft brown sugar
- 250g Vegetable oil
- 4 x Eggs
- 225g Plain flour
- 1½ tsp Baking powder
- 1½ tsp Bicarbonate of soda
- 1 tsp Ground allspice
- 1 tsb Ground cinnamon
- 75g Walnuts
- 150g Caster sugar
- 200g Cream cheese
- 55g Stork tub
- 2 tsp Vanilla extract
Equipment:
- 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.
- Grate 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 160°C / Fan 140°C / Gas 3 for 30 to 40 minutes.
- Leave the cake to cool in the tin for 10 minutes then turn out 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, Stork, 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 with the walnuts.