Makes 12 servings
Preparation: 20 – 25 minutes, plus 2 hours baking and cooling and 45 to 50 minutes for preparing the frosting and assembling and chilling the cake
Vegetable oil cooking spray
1 560g carrots, peeled
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
3/8 teaspoon baking soda
1/4 teaspoon salt
1-1/4 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1-1/4 cups brown sugar
1/3 cup vegetable oil
3 large eggs
2-1/2 tablespoons vanilla
1-1/4 cups pecans or walnuts, lightly toasted
3/4 cup golden raisins
1-1/4 cups well-drained pineapple chunks (juice packed)
1/3 cup coconut
1 560g lowfat cream cheese
1 180g white chocolate, â€“ not imitation white coating
16 toasted pecan or walnut halves
Preheat the oven to 175degC. Spray two 23 x 5cm round cake pans (8 cups each) with vegetable oil cooking spray line the bottoms with rounds of waxed paper or parchment paper and spray again. Set aside.
Insert the slicing disc slice half the carrots. Steam until tender, about 6 to 8 minutes. Set aside to cool. Insert the shredding disc. Shred the remaining carrots remove and reserve.
Insert the metal blade. Pulse the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to quick sift. Remove and reserve. Process the steamed carrots until pur’eed, 10 to 15 seconds. Add the brown sugar and oil process until smooth, 10 seconds. Add the eggs one at a time, processing 10 seconds after each addition. Add the vanilla. Add the flour mixture pulse to incorporate, about 10 times. Add the pecans pulse to incorporate, 5 times. Add the raisins, pineapple, and coconut pulse to incorporate, 10 times.
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 55 to 60 minutes, until a cake tester comes out clean when inserted in the centre. Cool in the pans for 10 minutes, then invert onto a wire cooling rack and remove the waxed or parchment paper. Cool completely before frosting. This cake is actually better when made a day ahead. The layers may also be well wrapped and frozen. Frost with the White Chocolate Cream Cheese Frosting and garnish with toasted nuts.
White Chocolate Cream Cheese Frosting:
Insert the metal blade. Process the cream cheese until smooth. In a double boiler over hot water, carefully melt the white chocolate – do not stir, or the chocolate will seize. With the machine running, pour the melted chocolate down the feed tube and process until smooth. This will make enough frosting to frost the layers and sides of the carrot cake. For ease, use an offset spatula to frost the cake. Refrigerate before serving.
Nutritional analysis per serving: Calories 610 (48% from fat) – carbo 71g – pro 12g fat 34g sat. fat 7g – chol 70mg – sod 448mg – fibre 3g