Breville the Kitchen Wizz Quad BFP650 Instruction Booklet page 45

RECIPES PAGE HEAdER.....
MOIST CARROT CAKE WITH CREAM
CHEESE FROSTING
Serves 10
INGREdIENTS
3 carrots
250g butter, softened
1 ½ cups caster sugar
3 x 60 eggs
¾ cup buttermilk
2 cups self-raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
1 cup desiccated coconut
1 x 440g can crushed canned pineapple in
juice, well drained
1 cup chopped walnuts
FROSTING
30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1 ½ cups icing sugar, sifted
METHOd
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and
sides of 2 x 20cm cake pans with
baking paper.
2. Assemble the food processor using the
coarse shredding disc. Grate carrots
and remove from bowl; set aside.
3. Place butter, sugar, eggs and buttermilk
in the bowl and process until
well combined.
4. Add sifted flour, cinnamon, bi-carb,
coconut; pulse until just combined.
Pour mixture into a large bowl and
fold through 2 cups of shredded carrot,
pineapple and walnuts.
5. Spoon mixture into prepared pans and
bake for about 40 minutes or until
cooked when tested with a skewer.
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6. Allow cakes to cool in pan for 5
minutes before transferring to a wire
rack to cool completely.
7. Meanwhile to make frosting: Place
butter, cheese and vanilla into the bowl
of the electric mixer. Beat on speed 7-8
for about 1-2 minutes or until
well combined.
8. Reduce speed to 3 and add sugar; once
added increase speed again until
mixed well.
9. Once cakes are cool spread half of
cream cheese frosting on one cake
then top with second cake and top with
remaining frosting.
10. To make the frosting: Combine cream
cheese, butter and vanilla in a bowl
of an electric mixer. Beat on high
speed until smooth; reduce speed and
gradually add the icing sugar; beat until
smooth. Spread over cooled cake.