the Breville Test Kitchen

Kirsty's Carrot Cake

Name: Kirsty's Carrot Cake
Cook time: 2400 s
Total time: 10800 s
Yield: Serves 8-10
Ingredients: Cooking spray; 2 cups (200 g) walnut halves; 4 medium carrots - (approx 660g), peeled; 1 cup (140 g) raisins; 2 cups (300 g) plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp coarse salt; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; 1 cup (200 g) brown sugar; ¾ cup (150 g) white sugar; 1¼ cups (310 ml) grapeseed oil; 4 large eggs; 3¼ cups (450 g) icing sugar; ¼ tsp fine salt; 225 g cream cheese - at room temperature, chopped; 115 g unsalted butter - at room temperature, chopped; 1 tsp vanilla extract

Fragrant with spice, studded with walnuts and raisins, then layered with a sweet velvety frosting…plus the crazy-good smell of it baking. The Breville Food Processor shreds the carrots in seconds, then goes on to make the batter…and then the frosting. Win. Win. Win.

the Paradice™ 9

+3 more appliances

Shop

3 hrs total time

40 mins active time

Easy

Serves 8-10

Ingredients

Measurements:

Cooking spray
2 cups (200 g) walnut halves
4 medium carrots
(approx 660g), peeled
1 cup (140 g) raisins
2 cups (300 g) plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp coarse salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup (200 g) brown sugar
¾ cup (150 g) white sugar
1¼ cups (310 ml) grapeseed oil
4 large eggs

For the cream cheese frosting

3¼ cups (450 g) icing sugar
¼ tsp fine salt
225 g cream cheese
at room temperature, chopped
115 g unsalted butter
at room temperature, chopped
1 tsp vanilla extract

Instructions

1
Grease and line the base and side of two 20cm round cake pans with baking paper.
2
To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 165°C, Rotate Remind, for 45 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimised for the Smart Oven Air Fryer XL.
3
Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the walnuts and pulse until coarsely chopped. Remove the S-blade. Place the yellow reversible shredder, with the coarse side up in the bowl and shred the carrots over the walnuts. Transfer to a large mixing bowl, add the raisins and toss to combine.
4
Return the green S-blade to the processor bowl and place all the dry ingredients in the bowl. Process to form a fine powder. With the processor on, add the oil and eggs through the feed chute and process until just combined.
5
Add the cake batter to the carrot mixture and fold until well combined.
6
Divide the batter evenly between the prepared cake pans and level the tops.
7
Once preheated, place the pans in the oven and bake for 45 minutes. When the Rotate Remind signals, swap the pans and continue baking until a skewer inserted into the centre comes out clean.
8
Stand the cakes in the pans for 15 minutes, then turn onto a wire rack to cool completely.
9
To make the cream cheese frosting, carefully assemble the processor with the grey spindle and green S-blade in the clean bowl. Add the icing sugar and salt and process to combine. Add the cream cheese, butter and vanilla and process until just smooth, scraping down the side occasionally.
10
Use a serrated knife to level the top of the cakes. Place one cake, top side up on a cake board or serving plate. Spread with a quarter of the frosting and sandwich with the remaining cake, top side down, to create a flat top. Spread the top and side of cake with the remaining frosting. Refrigerate the cake for 30 minutes to allow the frosting to set.
Tip: A turntable makes it easier to spread the frosting over the cake.
11
Slice and serve.

Kirsty's Carrot Cake

the Paradice™ 9

+3 more appliances

Shop

3 hrs total time

40 mins active time

Easy

Serves 8-10

Ingredients

Measurements:

Cooking spray
2 cups (200 g) walnut halves
4 medium carrots
(approx 660g), peeled
1 cup (140 g) raisins
2 cups (300 g) plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp coarse salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup (200 g) brown sugar
¾ cup (150 g) white sugar
1¼ cups (310 ml) grapeseed oil
4 large eggs

For the cream cheese frosting

3¼ cups (450 g) icing sugar
¼ tsp fine salt
225 g cream cheese
at room temperature, chopped
115 g unsalted butter
at room temperature, chopped
1 tsp vanilla extract

Instructions

Grease and line the base and side of two 20cm round cake pans with baking paper.

To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 165°C, Rotate Remind, for 45 minutes and press Start. Meanwhile, continue to the next step.

Tip: Recipe has been optimised for the Smart Oven Air Fryer XL.

Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the walnuts and pulse until coarsely chopped. Remove the S-blade. Place the yellow reversible shredder, with the coarse side up in the bowl and shred the carrots over the walnuts. Transfer to a large mixing bowl, add the raisins and toss to combine.

Return the green S-blade to the processor bowl and place all the dry ingredients in the bowl. Process to form a fine powder. With the processor on, add the oil and eggs through the feed chute and process until just combined.

Add the cake batter to the carrot mixture and fold until well combined.

Divide the batter evenly between the prepared cake pans and level the tops.

Once preheated, place the pans in the oven and bake for 45 minutes. When the Rotate Remind signals, swap the pans and continue baking until a skewer inserted into the centre comes out clean.

Stand the cakes in the pans for 15 minutes, then turn onto a wire rack to cool completely.

To make the cream cheese frosting, carefully assemble the processor with the grey spindle and green S-blade in the clean bowl. Add the icing sugar and salt and process to combine. Add the cream cheese, butter and vanilla and process until just smooth, scraping down the side occasionally.

Use a serrated knife to level the top of the cakes. Place one cake, top side up on a cake board or serving plate. Spread with a quarter of the frosting and sandwich with the remaining cake, top side down, to create a flat top. Spread the top and side of cake with the remaining frosting. Refrigerate the cake for 30 minutes to allow the frosting to set.

Tip: A turntable makes it easier to spread the frosting over the cake.

Slice and serve.