You will need:
- 250g butter
- 2 cups brown sugar
- 3 eggs
- 2 large carrots, grated
- 1 cup walnuts, roughly
- chopped (optional)
- 2 cups self-raising flour
- 1 tsp bicarb soda
- 2 tsp ground cinnamon
For The Icing
- 500g cream cheese
- ⅔ cup maple syrup
- Walnuts, to decorate (optional)
Let's make it:
Step 1:
Preheat the oven to 180°C. Line 2 x 20cm deep cake pans with baking paper. Place the butter into the bowl of your Sunbeam Mixmaster® HeatSoft™ Planetary Mixer. Press SOFTEN, then mix on speed 3 until creamy for 2-3 minutes. Add the brown sugar and increase to speed 5 for 1-2 minutes, or until light and creamy. Turn off HeatSoft™.
Step 2:
Add the eggs, one at a time, beating well after each addition, then the carrot until well combined. Reduce the mixer speed to speed 2 and add the remaining ingredients. Mix until just combined for 30 seconds.
Step 3:
Divide the cake batter (you should have 3 cups of batter per cake pan) between tins (smooth out with a spoon, it’s a thick batter!). Bake for 30-35 minutes, or until the cake springs back when lightly pressed in the centre. Allow the cakes to cool completely before icing.
Step 4:
For the icing, place the cream cheese into the clean bowl of the Sunbeam Mixmaster® HeatSoft™ Planetary Mixer. Press SOFTEN and mix on speed 3 until creamy for 1 minute. Slowly drizzle in the maple syrup and mix on speed 5 for 2 minutes, until fully incorporated (if the icing is lumpy, beat on speed 7-8 for 1 minute to smooth out). Turn off HeatSoft™. Frost the cake and decorate with walnuts. Serve.