Moist carrot cake


A classic favourite amongst all, complete with a moist and lightly spiced flavour. Hard to beat indeed!

Serves 10


Ingredients


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
3 eggs
250ml vegetable oil
2¼ cups (340g) self raising flour
1 tsp each ground cinnamon, ginger & nutmeg
Cream cheese frosting:
250g cream cheese, softened at room temperature
30g butter, softened at room temperature
1/2 cup (80g) pure icing sugar
1 tsp vanilla (optional)
2 tsp finely grated lemon rind
Decorate: with your choice of pistachio nuts, walnuts, pecans or roughly dried apricots. Strawberries or shredded coconut (optional).

Method

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.


Tips:

* Place the cake in the very centre of the centre shelf of the oven, for best results.


Please note: vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.

KitchenAid Products used to create this recipe

Food Processor
Comments (6)
  • Elaine  - Buttercream Icing to ice cakes
    Do you have a good buttercream icing recipe that takes little, if any, shortening??
    So many of them are all shortening and are not very good.
    Thank you.
  • Jo
    Yes Elaine, butter cream recipes are based on shortening. Please have a look at a delicious one on the www.kitchenaid.com.au website. Happy Birthday celebration cake –it’s a sensational icing. It does make quite a lot, so you can halve it. It has butter, but also white chocolate – I think you might like it.
  • Sonya
    Could you please tell me the weight of grated carrot as the carrots I am pulling out of my garden are enormous!!!
  • Jo
    Each carrot is about 150g. The carrot cake will be even more delicious with home grown carrots.
  • Raquel Martinez  - A recipe book
    Hi Joe,

    I just bough a stand mixer and a food processor , I wonder if you have your recipes book to buy ,I would like to have one.
    Thank you.
    Raquel.
  • JO
    We have hundreds of recipes on our website - all written and triple tested. Join our exclusive Top Table club, you will receive new recipes each month. It's all on kitchenaid.com.au. I'm always here for recipe and queries on askjo.com.au

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