Carrot Cake ~ the Cusine Companion version.

Carrot cake has always been a beloved treat of mine, and this is the fail-proof recipe I prefer. It was shared with me by a chef friend online many years ago when our babies were newborns. This is the version I follow using the Tefal Cuisine Companion, but you can also mix the dry ingredients in one bowl and the wet ingredients in another, then combine them. Feel free to try it out and share your feedback.

INGREDIENTS:

• 4 eggs

• Oil (1 1/4 cups)

• White Sugar (2 cups)

• Vanilla Essense (2 teaspoons)

• Plain Flour (2 cups)

• Baking Soda (2 teaspoons)

• Baking Powder (2 teaspoons)

• Salt (1/2 teaspoons)

• Cinnamon (2 teaspoons)

• Grated Carrots (3 cups - can be grated with CC grating attachment)

• Chopped walnuts or pecans (1 cup - optional

METHOD:

1. Preheat oven to 170 degrees

2. Line and grease a large sized cake tin

3. Insert Kneading Blade

4.  Add eggs, oil, sugar and Vanilla (speed 10 for 20 seconds)

5. Add flour, baking soda, baking powder, salt and cinnamon. (Speed 8 for 20 seconds)

6. Remove blade.

7. Stir in carrots and nuts by hand

8. Pour into your lined cake tin

9. Bake for 50 minutes or until a skewer comes out clean.

10. Ice with cream cheese frosting