Frosted carrot cake

Serves 8-10 :

FROSTING
175	g full fat cream cheese
	such as Philadelphia®
75	g unsalted room temperature butter,
	cut into 4 pieces
350	g icing sugar, sifted
	pinch salt
½	tsp vanilla extract

CARROT CAKE
1	Preheat the oven to 180 °C (170 °C fan, gas mark 4). Lightly butter a 23cm cake tin.
2	Install the food processing bowl and blade. Add half the walnuts and chop for about 20 seconds using the FOOD PROCESSOR programme. Set aside.
3	Remove the metal blade and install the transparent bowls with the 4mm grating disc. Grate the carrots into the midi bowl using the FOOD PROCESSOR programme. Set aside.
4	Remove the transparent bowls and fit the metal bowl. Add the flour, sugar, baking powder, oil, cinnamon, eggs, chopped walnuts and grated carrots.
5	Select the PASTRY/CAKE programme. With the machine still running, after 1 minute, remove the cap and add the sultanas.
6	Pour the cake batter into the cake tin and bake for 1 hour or until a cake tester comes out clean. When the cake
FROSTING
1	Install the food processing bowl. Place all of the frosting ingredients in it.
2	Select the FOOD PROCESSOR programme for 10-12 seconds or until blended.
3	Refrigerate until required.
1

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ALL COMMENTS

Niki Drage

yummmm!! messy but fun and delicious

Kathleen McDonald

very succesful recipe, pleased with the result.

Elaine Duffy

very easy and well risen

rumraisin19

For the frosting I just used 3tsp of organic Greek yoghurt. Beautifully and slightly tart.