Updated: Apr 30, 2020
This is a recipe that is so easy to make and tastes so delicious that it has been made twice in 72 hours.
Initially I didn’t even think to blog it as it has been a recipe that I’ve simply always had and always used. But then after eating the very last slice from the second cake, I thought this cake is too good not to share!
I don’t know where I first came across this recipe, it is written in my collection of recipes that I started when I first left home – most likely handed down to me by my mother. I do remember at the time it seemed scandalous to make a cake in a food processor and not have to pull out the wooden spoon, the Kenwood Chef or the hand beaters.
These days, food processor cakes are right down my alley – 1 bowl, 1 mess – ready to serve within the hour. The best thing about this cake is that it is so straight forward that both my kids can make it by themselves with no help from me.
2 eggs 1/2 tsp bicarb soda 1/2 tsp cinnamon (I usually use an apple pie spice blend of cinnamon, allspice and nutmeg) 2 med-large carrots, roughly chopped 185g butter, softened or melted 3/4 cup brown sugar 1 cup self raising flour [optional] 1 cup walnuts or sultanas
Combine the eggs, bicarb soda, cinnamon and carrots in a food processor. Process until carrots are finely chopped.
Add butter and sugar, process until combined.
Add flour and pulse until combined.
If using add walnuts or sultanas here and stir in with a spoon.
Pour the cake mixture into a greased tin and bake at 160 degrees fan forced until cooked.
Allow cake to stand for 5 minutes before turning out of the tin.
Some indicative cooking times are included here:
Muffin tin – 20 minutes Round cake tin – 40 minutes Loaf tin – 50 minutes
A note from Gracious Goodness :
If you would like a lovely rich frosting which my daughter, Bree, has perfected then I highly recommend this one. It does make a large quantity (easily enough for 2 round cakes) so you make like to reduce the quantities and simply use the same ratios.
Bree’s Butter Frosting
2 cups icing sugar 125g salted butter 1 tbs cream 1 tbs lemon juice 1 tbs lemon zest 1 tsp vanilla extract
[optional] 100g cream cheese – add cream cheese to the above ingredients to make a delectable cream cheese frosting perfect for this carrot cake
Beat all the ingredients together with a mixer until light and fluffy. Perfect for piping on cup cakes or spreading lusciously on top of cakes.