A classic favourite amongst all, complete with a moist and lightly spiced flavour. Hard to beat indeed!
3 medium carrots, peeled
½ cup canned unsweetened, crushed pineapple, drained
1 cup (220g) caster sugar
½ cup (80g) brown sugar, lightly packed
1 tsp vanilla extract
100g dried dates, roughly chopped
50g pecan nuts, roughly chopped
250ml vegetable oil
2¼ cups (340g) self raising flour
1 tsp each ground cinnamon, ginger & nutmeg
250g cream cheese, softened at room temperature
30g butter, softened at room temperature
1/2 cup (80g) pure icing sugar
Preheat oven to 160C (140C fan forced). Grease and line the base of a 24cm cake pan.
Attach the medium shredding disc (4mm) to the chef's bowl of the 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 the dates and nuts, cover and pulse for 5 seconds or until roughly chopped.
Add pineapple, sugars, vanilla, eggs, oil, flour and spices. Process for 10 seconds, or until lightly combined. Add carrot and process a further 5-7 seconds, or until well mixed.
Pour mixture into prepared pan and bake on centre shelf* of oven for 70 minutes. If the cake is not cooked in the centre, cover with a sheet of greased aluminium foil and cook for a further 5-10 minutes or until centre of cake is firm. Cool for 10 minutes before removing from the pan.
Cream cheese frosting
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 your choice of nuts, fruit, coconut or berries.