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 (4 fl oz) light olive oil; ½ cup (4 fl oz) milk; 1 cup (7 oz) superfine sugar; 1½ cups (8 oz) self-rising flour; 1 tsp ground cinnamon; ½ tsp baking soda; 1 cup grated carrot - about 3 medium; ½ cup well drained canned crushed pineapple in natural juice; ½ cup (1¾ oz) chopped walnuts - plus extra to serve; 1 oz unsalted butter - at room temperature; 4½ oz cream cheese - at room temperature, chopped; ½ tsp pure vanilla extract; 1½ cups (7¼ oz) powdered sugar - sifted

This quick-mix, one-bowl-wonder is a breeze with the Bakery Chef™, 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™

Shop

3 hrs total time

30 mins active time

Easy

Serves 12

Ingredients

Measurements:

2 large eggs
½ cup (4 fl oz) light olive oil
½ cup (4 fl oz) milk
1 cup (7 oz) superfine sugar
1½ cups (8 oz) self-rising flour
1 tsp ground cinnamon
½ tsp baking soda
1 cup grated carrot
about 3 medium
½ cup well drained canned crushed pineapple in natural juice
½ cup (1¾ oz) chopped walnuts
plus extra to serve

For the cream cheese frosting

1 oz unsalted butter
at room temperature
4½ oz cream cheese
at room temperature, chopped
½ tsp pure vanilla extract
1½ cups (7¼ oz) powdered sugar
sifted

Instructions

1
Preheat the oven to 350°F. Grease a 8-inch round cake pan. Line the base and side with parchment paper.
2
Assemble 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, or until the mixture is well combined.
3
Turn the mixer down to FOLDING/KNEADING setting and add the flour, cinnamon and baking 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 center 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, 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 1-2 minutes, or until well combined. Reduce the speed to LIGHT MIXING and gradually add the powdered sugar. Once all sugar has been added, increase speed again and mix well.
8
Spread the frosting over the cooled cake and sprinkle with extra chopped walnuts.