Breville BFP800 manual Moist Carrot Cake with Cream Cheese Frosting, To make the frosting

RECIPES

Moist Carrot Cake with Cream Cheese Frosting

Serves 10

INGREDIENTS

3 carrots

250g butter, softened

1 ½ 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

Frosting

30g butter, softened

125g cream cheese, softened ½ teaspoon vanilla extract

1 ½ cups (240g) icing sugar, sifted

METHOD

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.Place butter, sugar, eggs and buttermilk in the bowl and process until

well combined.

4.Add sifted flour, cinnamon, bi-carb, 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.Meanwhile to make frosting: Place butter, cheese and vanilla into the bowl of the electric mixer. Beat on speed

7-8 for about 1-2 minutes or until well combined.

8.Reduce speed to 3 and add sugar; once added increase speed again until mixed well.

9.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 the frosting:

1.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.

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