Moist carrot cake

Method

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.