Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Carrot Cake

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes

For the cake

  • 75g Peacan nuts             
  • 2 x Carrots                                   
  • 250g Soft brown sugar      
  • 250g Vegetable oil              
  • 4 x Eggs                           
  • 225g Plain flour              
  • 1½ tsp Baking powder           
  • 1½ tsp Bicarbonate of soda    
  • 1 tsp Ground allspice  
  • 1 tsb Ground cinnamon      

For the icing

  • 75g Walnuts                      
  • 150g Caster sugar               
  • 200g Cream cheese    
  • 55g Stork tub               
  • 2 tsp Vanilla extract        

Food processor with main knife blade with 4mm grating disc or Kenwood Chef Titanium or Major Titanium with Food Processor attachment



To make the cake.

  • Attach the 4mm grating disc to the food processor.
  • Grate the carrots; remove from the bowl and reserve.
  • Attach the knife blade to the food processor.
  • Add the soft brown sugar, oil and eggs and process until they have combined.
  • Add the dry ingredients and pulse until it has all combined.
  • Add the carrots and pulse until combined.
  • Butter and flour the loaf tin and fill with the mixture.
  • Bake in a preheated oven set at 160°C / Fan 140°C / Gas 3 for 30 to 40 minutes.
  • Leave the cake to cool in the tin for 10 minutes then turn out onto a wire rack to cool.


To make the icing:

  • Attach the knife blade to the food processor.
  • Add the walnuts and process until they are about 2mm thick then remove from the bowl and reserve.
  • Add the cream cheese, Stork, sugar and vanilla extracts into the food processor with the knife blade and pulse until combined.
  • Add the remaining ingredients and set to speed 1 until a smooth paste is formed.
  • Spread the icing on top of the cake then sprinkle with the walnuts.