Ingredients

Cake ingredients:

• 4 large carrots, peeled
• 2 ½ cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons bi-carbonate soda
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• ½ teaspoon ground cardamom
• 1 cup caster sugar
• ½ cup dark brown sugar
• 1 ½ cups vegetable oil
• 4 eggs
• 200g can crushed pineapple, drained
• 1 cup chopped walnuts plus a few extra to garnish

Icing ingredients:

• 500g cream cheese, room temperature, cut into cubes
• 250g butter, room temperature, cut into cubes
• 2 ½ cups icing sugar

Tools

• MultiOne bowl
• Food Processor

Method

Method for carrot cake batter:

1. Preheat oven to 180ºC. Grease and line a 22cm round cake tin with baking paper.
2. Attach the food processor to the MultiOne and insert the thick grating blade.
3. Secure the lid. Process the carrots. Set aside. Remove the food processor attachment.
4. Lock the splashguard into place and attach the k-beater.
5. Sift flour, baking powder, bi-carbonate soda, spices and salt into a bowl.
6. Add sugars, oil, eggs, pineapple and walnuts into the MultiOne bowl.
7. Mix on speed 2 for 30 seconds or until all ingredients are incorporated.
8. Add all of the dry ingredients into the bowl, including the grated carrots.
9. Mix on speed 2 for 20 seconds or until all ingredients are combined.
10. Pour mixture into the prepared cake tin.
11. Bake for 40-50 minutes or until a skewer comes out clean, when tested.
12. Leave to cool in the tin for a few minutes then turn out, peel off the baking paper and place to cool on a wire rack.

Method for cream cheese icing:

1. Lock the splashguard into place and attach the creaming beater.
2. Add the cream cheese and butter to the bowl.
3. Mix on speed 1 for 30 seconds or until all ingredients are combined.
4. Slowly add the icing sugar over a 2 minute period. The icing should be light and fluffy. Once all of the icing sugar has been incorporated, turn up to speed 4 for 20 seconds.
5. Once cooled, cut the cake into three layers and assemble the cake with icing between each layer. Top with walnuts and serve.

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