Baking, Desserts, Vegetarian

Carrot Cake

Cooking method:

Food Processor
  • Prep time: 10 mins
  • Total time: 1h 10 mins
  • Skill easy
  • Serves 6 people

Carrot Cake

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Nuts, Dairy

Ingredients

For the cake

  • 140g carrots, peeled
  • 50g walnuts
  • 3 large eggs
  • 175g soft brown sugar
  • 180ml sunflower oil
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 100g raisins

For the topping

  • 200g cream cheese
  • 50g softened butter
  • 90g icing sugar
  • walnut halves to decorate

Cooking mode

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Method

  • 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.