Carrot Cake with Cream Cheese Frosting

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.