250g butter, softened
1 cup (330g) caster sugar
2 cups (300g) self-raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
Cup (180ml) buttermilk
1 cup (80g) desiccated coconut
2 cups (approx 3 carrots) finely grated carrot
1 x 440g can crushed canned pineapple in juice, well drained
1 cup chopped walnuts
Cream cheese frosting, to serve
1. Preheat oven to 180°C no fan (160°C with fan). Grease and line base and sides of 23cm square cake pan with baking paper.
2. Assemble the Scraper Mixer Pro using scraper beater. Add butter and sugar to the mixer bowl. Slowly turn mixer to Cream/Beatsetting and beat for about 1 minute or until well combined.NOTE: As this is a large quantity of butter and sugar some may beat over the scraper. Mixture may need to be pushed down once.
3. Add eggs, one at a time, beating well between each addition.4. Reduce speed to Knead/Fold setting; add sifted flour, cinnamon and bi-carb then and add half the buttermilk. Beat in half the coconut, then repeat with remaining buttermilk and coconut mixtures; mix until just combined. Lastly on same setting fold through carrot, pineapple and walnuts until just combined.5. Spoon mixture into prepared pan and bake for about 1 hour and 5 minutes or until a wooden skewer inserted into centre comes out clean.6. Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool completely.7. Once cake is cool spread with cream cheese frosting if desired.
Recipe provided by Sage Appliances
In Short: Coincidentally my nan actually does make a mean carrot cake. So it stands to reason that this one would be similarly spectacular