Instructions:

Cake bottom

1. Set the oven to 180 °C.
2. Grate the carrots and apple.
3. Mix eggs and sugar in the mixing bowl with the flexi whisk for 2 minutes at 100 % speed.
4. Pour the dry ingredients, oil, grated carrots and apples into the Wilfa Probaker. Then mix the batter at 20 % speed for 3 minutes.
5. Pour the batter into a cake tin lined with baking paper. Bake in the middle of the oven for 40-50 minutes.
6. Towards the end of the baking time, check if the cake is done by sticking a toothpick into the middle of the cake. If the stick comes out clean, the cake is ready. If not, let the cake bake for a few more minutes before checking again.
7. Cool on a wire rack.

Cream cheese frosting

1. Switch to the double whisk and whip all the ingredients for 3-5 minutes at 60 % speed. The result should be a smooth cream. Be careful not to whip for too long, as the frosting can quickly become loose.
2. Spread the frosting over the top of the cooled cake and add your desired topping.

Tips!

• Spread the frosting with a palette knife and finish by using a serrated scraper that you "swing" over the cake.
• The cake in the picture is topped with coconut flakes toasted until golden in a medium-hot, dry frying pan.
• The cake keeps well in the fridge for 4-5 days and becomes juicier each day.