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  • 3 medium carrots, peeled
  • 100g dried dates, roughly chopped
  • 50g pecan nuts, roughly chopped
  • ½ cup canned unsweetened, crushed pineapple, drained
  • 1 cup (220g) caster sugar
  • ½ cup (80g) brown sugar, lightly packed
  • 1 tsp vanilla extract
  • 3 eggs
  • 250ml vegetable oil
  • 2¼ cups (340g) self-raising flour
  • 1 tsp each ground cinnamon, ginger & nutmeg
  • Cream cheese frosting
  • 250g cream cheese, softened at room temperature
  • 30g butter, softened at room temperature
  • ½ cup (80g) pure icing sugar
  • 1 tsp vanilla (optional)
  • 2 tsp finely grated lemon rind
  • Decorate: with your choice of pistachio nuts, walnuts, pecans or roughly dried apricots. Strawberries or shredded coconut (optional).


  1. Preheat oven to 160C (140C fan forced). Grease and line the base of a 23cm springform pan.
  2. Fit the food processor with shredding disc.* Feed each carrot through the feed tube and shred. Remove bowl and set aside.
  3. Fit the work bowl with the multipurpose blade. Add the dates and nuts and pulse for 5 seconds or until roughly chopped.
  4. Add pineapple, sugars, vanilla, eggs, oil, flour and spices. Process on speed 1 for 10 seconds, or until lightly combined. Add carrot and process a further 5-7 seconds, or until well mixed.
  5. Pour mixture into prepared pan and bake on centre shelf* of oven for 70 minutes. If the cake is not cooked in the centre, cover with a sheet of greased aluminium  foil and cook for a further 5-10 minutes or until centre of cake is firm. Cool for 10 minutes before removing from the pan.
  6. Cream cheese frosting:
    Fit the food processor with the mini bowl and mini blade and place all frosting ingredients into bowl. Pulse for 6 seconds, or until thick and creamy.
  7. Allow cake to cool completely before decorating with cream cheese frosting and your choice of nuts, fruit, coconut or berries.


  • Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, medium side up.
  • For best results, place the cake in the very centre of the centre shelf of the oven.