Carrot Cake
- Contains Eggs
- Contains Nuts
- Contains Dairy
Prepared with
Ingredients
For the cake
- 4.9oz carrots, peeled
- 1.75oz walnuts
- 3 large eggs
- 6.13oz soft brown sugar
- 6.3fl. oz sunflower oil
- 6.13oz self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 3.5oz raisins
For the topping
- 7oz cream cheese
- 1.75oz softened butter
- 3.15oz icing sugar
- walnut halves to decorate
Instructions
Step 1
Preheat oven to 180°C.
Step 2
Grease and line round Ninja cake tin or a 20cm round cake tin.
Step 3
Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place carrots in feed chute. Select LOW, then use the pusher to push carrots through the chute. Remove grated carrots from the bowl and set aside.
Step 4
Install the chopping blade in the bowl. Add the walnuts, select CHOP. When program is complete, remove lid and blade. Install the dough blade in the bowl. Add the eggs, sugar, oil, flour, bicarbonate of soda, salt, and cinnamon. Install the lid, then select MIX.
Step 5
When program is complete, remove lid and add raisins and carrots and select PULSE four times until mixed.
Step 6
Pour batter into prepared tin and bake for 50 to 60 minutes or until a wooden toothpick comes out clean. Allow to cool on a wire rack.
Step 7
Install the dough blade in the bowl. Add the cheese, butter and icing sugar. Install the lid, then select MIX. When program is complete, remove lid and top cooled cake with frosting and decorate with walnut halves.