This KitchenAid Carrot Cake recipe is soft and has the right amount of spice.
Cream cheese frosting
Ingredients
250g cream cheese, softened at room temperature
30g butter, softened at room temperature
1/2 cup (80g) pure icing sugar, sifted
1 teaspoon vanilla (optional)
2 teaspoons finely grated lemon rind
100g pistachio nuts, walnuts, pecans, about half roughly chopped and remainder left whole, for decorating
Method
For best results use the KitchenAid ExactSlice™ Food Processor.
Attach the mini bowl and mini blade to the processor and place all frosting ingredients into bowl. Pulse for 6 seconds, or until thick and creamy.
Allow cake to cool completely before decorating with cream cheese frosting and chopped nuts.
Carrot Cake
Ingredients
3 medium carrots, peeled
1/2 cup canned, unsweetened, crushed pineapple, lightly drained
1 cup (220g) castor sugar
1/2 cup (80g) brown sugar, lightly packed
1 teaspoon vanilla extract
100g dried dates, roughly chopped
50g pecan nuts, roughly chopped
3 eggs
250ml vegetable oil
21/4 cups (340g) self raising flour
1 teaspoon each ground cinnamon, ginger & nutmeg
Method
For best results use the KitchenAid® Food Processor.
Preheat oven to 160°C (140°C fan forced). Line base of a 23cm spring form pan with baking paper and grease sides with oil or butter.
Attach the medium shredding disc (4mm) to the chef's bowl of the KitchenAid Artisan Food Processor. Feed each carrot through the feed tube and shred. Remove chef's bowl and set aside.
Attach the multipurpose blade to the work bowl of the Food Processor. Add pineapple, sugars, vanilla, dates, nuts, eggs, oil, flour and spices. Process for 10 seconds, or until lightly combined. Add carrot and process a further 10 seconds, or until well mixed.
Pour mixture into prepared pan and bake on centre shelf of oven for 70 minutes. Cover with a sheet of greased aluminium foil and cook for a further 10 minutes or until centre of cake is firm. Cool for 10 minutes before removing from pan.
