the Breville Test Kitchen

Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Cook time: 1800 s
Total time: 10800 s
Yield: Serves 12
Ingredients: 2 large eggs; ½ cup (120 ml) light olive oil; ½ cup (120 ml) milk; 1 cup (200 g) caster sugar; 1½ cups (225 g) self-rising flour; 1 tsp ground cinnamon; ½ tsp bicarbonate soda; 1 cup grated carrot - about 3 medium; ½ cup well drained canned crushed pineapple in natural juice; ½ cup (50 g) chopped walnuts - plus extra to serve; 30 g unsalted butter - at room temperature; 125 g cream cheese - at room temperature; ½ tsp vanilla extract; 1½ cups (210 g) icing sugar - sifted

This quick-mix, one-bowl-wonder is a breeze with the Bakery Chef Hub, 2 minutes of creaming then you just fold in the flour and cinnamon and the batter is ready to go. The smell of it baking is like a warm spiced hug and a final slick of cream cheese frosting is the icing on the cake.

The Bakery Chef™ Hub

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3 hrs total time

30 mins active time

Easy

Serves 12

Ingredients

Measurements:

2 large eggs
½ cup (120 ml) light olive oil
½ cup (120 ml) milk
1 cup (200 g) caster sugar
1½ cups (225 g) self-rising flour
1 tsp ground cinnamon
½ tsp bicarbonate soda
1 cup grated carrot
about 3 medium
½ cup well drained canned crushed pineapple in natural juice
½ cup (50 g) chopped walnuts
plus extra to serve

For the cream cheese frosting

30 g unsalted butter
at room temperature
125 g cream cheese
at room temperature
½ tsp vanilla extract
1½ cups (210 g) icing sugar
sifted

Instructions

1
Preheat the oven to 180°C. Grease a 20cm round cake pan. Line the base and side with baking paper.
2
Assemble the mixer with the mixing bowl and scraper beater. Add the eggs, oil, milk, and sugar to the bowl. Slowly turn the mixer to the Cream/Beat setting for 2 minutes, or until the mixture is well combined.
3
Turn the mixer down to Fold/Knead setting and add the flour, cinnamon and bicarb soda and fold until the mixture is just combined.
4
Stir in the carrot, pineapple and walnuts. Pour the mixture into the prepared pan.
5
Bake for 1 hour 15 minutes, or until a skewer inserted in the centre comes out clean.
6
Stand the cake in the pan for 5 minutes, before transferring to a wire rack to cool completely.
7
To make the cream cheese frosting, set up the mixer with the clean mixing bowl and scraper beater. Add the butter, cream cheese and vanilla to the bowl. Turn the mixer to Cream/Beat setting and beat for 1-2 minutes, or until well combined. Reduce the speed to Knead/Light Mix and gradually add the icing sugar. Once all the sugar has been added, increase the speed again and mix well.
8
Spread the frosting over the cooled cake and sprinkle with extra chopped walnuts.