Carrot Cake with Cream Cheese Frosting

Instructions

• 1Preheat the oven to 350°F. Grease a 8-inch round cake pan. Line the base and sides with parchment paper.
• 2Assemble the mixer with the glass mixing bowl and scraper beater. Add the eggs, oil, milk, and sugar to the bowl. Slowly turn the mixer to the CREAMING/BEATING setting for 2 minutes until the mixture is well combined.
• 3Turn the mixer down to FOLDING/KNEADING setting and add the flour, cinnamon and baking soda and fold until mixture is just combined.
• 4Stir in the carrot, pineapple and walnuts. Pour mixture into the prepared pan.
• 5Bake for 1 hour 15 minutes until a skewer inserted in the center comes out clean.
• 6Transfer to a wire rack to cool completely.
• 7To make the frosting, assemble mixer with the glass mixing bowl and scraper beater. Add the butter, cream cheese and vanilla to the bowl. Turn the mixer to CREAMING/BEATING setting and beat for about 1-2 minutes until well combined. Reduce speed to LIGHT MIXING and gradually add the powdered sugar. Once all sugar has been added, increase speed again and mix well.
• 8Spread frosting on cooled cake and sprinkle with extra chopped walnuts.