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.

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

1Preheat the oven to 350°F. Grease a 8-inch round cake pan. Line the base and side 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, or 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 the mixture is just combined.
4Stir in the carrot, pineapple and walnuts. Pour the mixture into the prepared pan.
5Bake for 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.
6Stand the cake in the pan for 5 minutes, before transferring to a wire rack to cool completely.
7To 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.
8Spread the frosting over the cooled cake and sprinkle with extra chopped walnuts.