Carrot and Pineapple Cake with Cream Cheese Icing

Carrot and pineapple cake with cream cheese icing is one of the classics of all time. It mixes in seconds in the Tefal Cuisine Companion and if you have the shredder/slicer attachment grating the carrots is a breeze. I also use the mini bowl to crush the canned pineapple slices.

Note: I prefer to use drained and paper towel dried canned pineapple slices crushed in the mini bowl instead of canned crushed pineapple which I find hard to drain.

Note: you can add some chopped walnuts or pecans to cake mixture if desired.

Carrot Cake

Grease and line the bottom of a loaf tin with baking paper. Grease baking paper.

Preheat oven 160 deg.

200 gms pineapple slices drained and paper towel dried or 200 gms well drained crushed pineapple.

3 eggs

205 gms Vegetable Oil (I used Canola)

270 gms Self Raising Flour

165 gms Brown Sugar

1/2 teaspoon bicarbonate of soda

1/4 teaspoon cinnamon or to taste

235 gms Carrots grated (about 2 large carrots)

If using pineapple slices, place in mini bowl and pulse until crushed.

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed above.

Sp6:15sec scraping bowl with spatula after 10sec.

Remove blade and stir through with spatula.

Bake for 1 hour 30 mins or until dark golden and done when tested. Baking time will depend on the size of your loaf tin, start checking after 1 hour 15 mins.

Leave in tin for 5 mins before turning out onto a wire rack to cool.

Cream Cheese Icing

120 gms Cream Cheese chilled

60 gms Butter chilled

1 teaspoon Vanilla Extract or Vanilla Bean Paste

350 gms Icing Sugar mixture

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed.

Sp10: until Icing is smooth and creamy. Scraping bowl with spatula as required.

Icing may form a ball at first but will become smooth after a few seconds.