Kirsty's Carrot Cake
Breville Test Kitchen

Breville Test Kitchen

Kirsty's Carrot Cake

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
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


3 hrs total time

40 mins active time


Serves 8-10



  • Cooking spray icon
    Cooking spray
  • walnut halves icon
    2 cups (7 oz) walnut halves
  • medium carrot icon
    4 medium carrots

    (approx 1½ lb), peeled

  • raisins icon
    1 cup (5 oz) raisins
  • all-purpose flour icon
    2 cups (10½ oz) all-purpose flour
  • baking powder icon
    2 tsp baking powder
  • baking soda icon
    ½ tsp baking soda
  • kosher salt icon
    ¼ tsp kosher salt
  • ground cinnamon icon
    2 tsp ground cinnamon
  • ground nutmeg icon
    ½ tsp ground nutmeg
  • ground ginger icon
    ½ tsp ground ginger
  • light brown sugar icon
    1 cup (7 oz) light brown sugar
  • granulated sugar icon
    ¾ cup (5¼ oz) granulated sugar
  • grapeseed oil icon
    1¼ cups (10 fl oz) grapeseed oil
  • large egg icon
    4 large eggs

For the cream cheese frosting

  • powdered sugar icon
    3¼ cups (1 lb) powdered sugar
  • fine salt icon
    ¼ tsp fine salt
  • cream cheese icon
    8 oz cream cheese

    at room temperature, chopped

  • unsalted butter icon
    4 oz unsalted butter

    at room temperature, chopped

  • vanilla extract icon
    1 tsp vanilla extract


  • 1Grease and line the base and side of two 8-inch round cake pans with parchment paper.
  • 2To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 330°F, Rotate Remind, for 45 minutes and press Start. Meanwhile, continue to the next step.
  • 3Carefully 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.
  • 4Return 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.
  • 5Add the cake batter to the carrot mixture and fold until well combined.
  • 6Divide the batter evenly between the prepared cake pans and level the tops.
  • 7Once 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 center comes out clean.
  • 8Stand the cakes in the pans for 15 minutes, then turn onto a wire rack to cool completely.
  • 9To make the cream cheese frosting, carefully assemble the processor with the grey spindle and green S-blade™ in the clean bowl. Add the powdered sugar and salt and process to combine. Add the cream cheese, butter and vanilla and process until just smooth, scraping down the side occasionally.
  • 10Use 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.
  • 11Slice and serve.

Similar Recipes