Gracie Neal is a chip off the ol’ block. Having taken to the Thermomix like a duck to water, she’s constantly experimenting on new recipes and adapting old ones. This 11yo can cook!
She adapted a recipe seldom shared. Hand written in our nondescript, but prized folder that holds all the family cooking secrets. This one is her gift to the ‘Skinnymixers’ family. The Carrot, Pineapple & Walnut Cake with Lemon Cheesecake Icing is a delicious afternoon tea or dessert favourite.
It’s equally popular as a morning tea snack sans the icing, instead spread some butter and a cup of tea. We hope you like it as much as our family has.
Enjoy Grant & Gracie
Guest Recipe: Carrot, Pineapple & Walnut Cake
Gracie Neal is a chip off the ol’ block. Having taken to the thermie like a duck to water she’s constantly experimenting on new recipes and adapting old ones. This 11yo can cook She adapted a recipe seldom shared. Hand written in our nondescript, but prized folder that holds all the family cooking secrets. This one is her gift to the ‘skinnymixers’ family The Carrot, Pineapple & Walnut Cake with Lemon Cheesecake Icing is a delicious afternoon tea or dessert favourite. It’s equally popular as a morning tea snack sans the icing, instead spread some butter and a cup of tea . We hope you like it as much as our family has. Enjoy Grant & Gracie
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Servings: 10
Calories: 256kcal
Ingredients
Carrot, Pineapple & Walnut Cake
- 180 g carrots, peeled, roughly chopped
- 170 g plain flour - (gluten free if required)
- 80 g caster sugar or sugar of choice
- 1 tsp baking powder
- ½ tsp bicarb soda
- ½ tsp cinnamon powder
- 2 eggs
- 60 g melted butter or light tasting oil of choice - vegetable oil to be traditional!
- 200 g tinned crushed pineapple - drained
- 70 g walnuts - chopped
Lemon Cheesecake Icing
- 85 g cream cheese, softened, cubed - we prefer Philly
- ½ tsp vanilla paste
- 30 g icing sugar
- 1 tsp lemon juice
- dried fruit & nuts for decorating - optional
Instructions
- Preheat oven to 180°C and line a loaf tin.
- Add carrot to mixer bowl and chop 4 sec/speed 5/MC on, set aside.
- Add flour, sugar, baking powder, bicarb and cinnamon to the mixer bowl. Mix for 5 sec/speed 5/MC on.
- Add eggs and oil to the mixer bowl and blend 6 sec/speed 4/MC on, scrape mixer bowl down.
- Add carrot, pineapple and walnuts to the mixer bowl, mix for 10 sec/speed 3/MC on.
- Pour batter into prepared loaf tin and bake in the oven for 1 hour.
- While cake is baking - prepare your icing in a clean mixer bowl. Add all icing ingredients into mixer bowl and blend 10 sec/speed 4/MC on. Scrape mixer bowl down and repeat.
- Spread icing on cooled cake and decorate with mixed nuts and dried fruits.
Notes
Gluten Free - Use gluten free flour and add an extra egg for some extra lift/binding.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 256kcal | Carbohydrates: 31g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 188mg | Potassium: 158mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3330IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg