Peter's Best Ever Carrot Cake


Cake batter
3 cups grated carrots
2 ½ cups flour
2 tsp cinnamon
½ tsp allspice
Pinch of salt
1 tsp baking powder
½ tsp baking soda
1 cup brown sugar
½ cup caster sugar
3 eggs
1 cup macadamia or vegetable oil
1 cup raisins
1 cup crushed pineapple

Cream Cheese Frosting

225 gr butter, softened
340 gr cream cheese
1 ½ tsp vanilla
2 cups icing sugar
2 cups crushed walnuts, to garnish


Preheat oven to 180 degrees. Grate carrots and set aside. In a bowl sift together the dry ingredients: flour, cinnamon, allspice, salt, baking powder and soda. Set aside.

In the Tefal Cuisine Companion on speed 10 using the Ultra Blade attachment, mix together both sugars and eggs until just combined (if you don’t have a Cuisine Companion use a hand mixer). Gradually add the oil through the top lid opening until well combined. Lower speed to 8 then gradually add the flour mixture 1/3 at a time until it forms a batter. Remove attachment. Fold through the grated carrot, raisins and crushed pineapple.

Pour batter into a 20 cm Ingenio saucepan/cake tin. Bake for 40-50 minutes. Let Cool.

Whilst cake is baking, wash the Cuisine Companion bowl and insert Ultra Blade in order to make the icing. Add butter, cream cheese and vanilla and mix on speed 10 for 20 seconds. Stop and scrape down the sides of the bowl. Mix again for another 20 seconds. Lower speed to 8 and gradually add the icing sugar from the top lid opening until it all comes together, is smooth and glossy.

Once the cake is cooled, use half the icing mixture to cover the cake. Refrigerate for ½ an hour and use the remaining icing to finish decorating the cake. Gently press the crushed walnuts onto the sides of the cake and enjoy.


This recipe is made using the Tefal Cuisine Companion and baked in the Ingenio 20cm Saucepan (comes in a set).



This recipe is in partnership with Peter Rabbit 2. Discover other Peter Rabbit 2 recipes here:
Flopsy's Beetroot Risotto
Peter's Bouncing 3 Bean Chilli
Benjamin Bunny's Sweet Potato Fries


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