34
Moist Carrot Cake with
Cream Cheese Frosting
Prep 15 minutes / Cook 40 minutes
Serves 10
3 carrots
250g butter, softened
1½ cups (330g) caster sugar
3 x 60 eggs
¾ cup (180ml) buttermilk
2 cups (300ml) self–raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
1 cup desiccated coconut
1 x 440g can crushed canned pineapple in juice,
well drained
1 cup chopped walnuts
Cream Cheese Frosting
30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1½ cups (240g) icing sugar, sifted
1.
Preheat oven to 180°C no fan (160°C with fan).
Grease and line base and sides of 2 x 20cm cake
tins with baking paper.
2.
Assemble the food processor using the coarse
shredding disc. Grate carrots and remove from
bowl; set aside.
3.
Assemble food processor bowl with Quad blade.
Add butter, sugar, eggs and buttermilk and
process until well combined.
4.
Add sifted flour, cinnamon, bicarbonate, coconut;
pulse until just combined. Pour mixture into a
large bowl and fold through 2 cups of shredded
carrot, pineapple and walnuts.
5.
Spoon mixture into prepared tins and bake for
about 40 minutes or until cooked when tested
with a skewer.
6.
Allow cakes to cool in pan for 5 minutes before
transferring to a wire rack to cool completely.
7.
Once cakes are cool spread half of cream cheese
frosting on one cake then top with second cake
and top with remaining frosting.
To make Cream Cheese frosting
Combine cream cheese, butter and vanilla in a bowl
of an electric mixer. Beat on high speed until smooth;
reduce speed and gradually add the icing sugar; beat
until smooth. Spread over cooled cake.
