120g All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tbsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 tsp Clove, ground
2 Eggs, whole large
100g Brown Sugar, unpacked
165ml Vegetable Oil
60g Walnuts, raw, unsalted
120g Cream Cheese, low-fat – softened
1 tbsp Butter, unsalted – softened
1/2 tsp Vanilla Extract
60g Icing Sugar
1/8 tsp Sea Salt
Suitable for: Magic Bullet Kitchen Express
Preheat oven to 350°F.
Shred carrots using the shred disc and set aside.
Using the S-blade, pulse walnuts in the work bowl until chopped. Remove and set aside.
Add the flour, baking soda, 1/2 tsp of salt, and spices to a mixing bowl.
Add eggs and brown sugar to the work bowl.
Remove the food pusher, turn the knob to ON, and slowly add oil to the work bowl through the chute until all oil has been incorporated.
Transfer wet mixture to dry mixture. Stir until combined.
Stir in shredded carrots and chopped walnuts.
Spread batter into a greased 8x8” pan.
Bake for 30 minutes or until the centre of the cake comes out clean.
Cool to room temperature before frosting with cream cheese frosting.
While the cake is cooling, prepare the cream cheese frosting. Add cream cheese to the work bowl and run for 10 seconds.
Add the following to the work bowl: sugar, vanilla extract, and salt. Run for 20 seconds.
Use to frost your cooled cake or store in an airtight container for up to 5 days.