Chop Chop Carrot Cake
- TM31
- TM5
- TM6
- Difficulty Moderate
- Active time 10 minutes
- Total time 2 hours 10 minutes
- 100 g grapeseed oil, plus extra for greasing
- 300 g carrots, cut into pieces
- 3 eggs
- 1 tsp natural vanilla extract
- 100 g dark brown sugar
- 220 g plain flour
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cardamom
- 1 pinch salt
- 275 g canned pineapple pieces, drained
- 80 g desiccated coconut, plus extra for decorating
- 100 g walnuts or pecan nuts, cut into halves, plus extra for decorating
- 250 g cream cheese, cut into pieces
- 180 g butter, cut into pieces
- 230 g pure icing sugar
- 1 tsp natural vanilla extract
- per 1 portion
- Calories 856.4 kJ / 203.9 kcal
- Protein 3.6 g
- Carbohydrates 16.3 g
- Fat 13.6 g
- Saturated Fat 4 g
- Fibre 2.4 g
- Sodium 171 mg
Preparation
Cake
- Preheat oven to 180°C. Grease and line cake tin (approx. 23 cm) and set aside.
- Place carrot into mixing bowl and grate 5 sec/speed 6.
- Add grapeseed oil, eggs, natural vanilla extract, brown sugar, plain flour, bicarbonate of soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cardamom and salt and mix 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add pineapple pieces, desiccated coconut and walnuts or pecan nuts and mix 10 sec/Reverse/speed 5.
- Pour into prepared tin and bake for 45-60 minutes (180°C) or until a wooden skewer inserted into centre of the cake comes out clean. Allow to cool for 30 minutes in tin then transfer onto a wire rack to cool completely.
Cream cheese frosting
- Place cream cheese, butter, pure icing sugar and natural vanilla extract into mixing bowl and mix 20 sec/speed 5.
- Spread frosting onto completely cooled cake and sprinkle with extra coconut and walnuts or pecans to garnish.
Tips & Tricks
- Caribbean carrot cake is ideal for high tea. For individual serves, bake in a muffin tray or silicone cupcake moulds. Decrease cooking time accordingly
