Mum's Spiced Carrot Cake by Julia Busuttil Nishimura

Method

1. Preheat the oven to 180C. Grease and line a 25cm round cake tin.
2. Use the 4mm medium shredding blade with the Slicer + Shredder Attachment on the KitchenAid® Artisan® Stand Mixer to shred the carrots into a bowl. Set aside.
3. Beat the sugars and eggs in the KitchenAid® Artisan® Stand Mixer using the Flat Beater on speed 8 until light and pale (4 minutes). Reduce to speed 6, add in the vanilla and stream in the olive oil and continue to beat until well combined (2 minutes). Add in the spices and mix on speed 2, just to combine.
4. Using the Sifter + Scale Attachment, add in the flour and baking powder. Gently fold through the shredded carrots and pistachios being careful not to over mix. Spoon into the prepared tin, smooth the top and bake in the preheated oven for around 50 minutes or until a skewer comes out clean when tested.
5. Allow to cool briefly in the tin before transferring to a wire rack to cool completely.
6. For the frosting, use the Sifter + Scale Attachment to add the icing sugar into the bowl of the KitchenAid® Artisan® Stand Mixer fitted with the Whisk. Add the butter and whisk together on speed 4 initially, then once combined whisking on speed 8 until pale and fluffy (around 3 minutes). Add the cream cheese, beating until well incorporated and voluminous. Fold through the lime zest and ground cinnamon.
7. Spread the frosting over the cooled cake and sprinkle generously with coconut and pistachios.
8. Unfrosted cake can be left at room temperature in an airtight container however once frosted, it should be stored in the fridge and brought back to room temperature before serving.