Instructions:

Cake base

1. Preheat the oven to 350 °F.
2. Grate the carrots and apple.
3. Mix the eggs and sugar in the mixing bowl with the flexi whisk for 2 minutes at 100 % speed.
4. Add the dry ingredients, oil, grated carrots and apple to the Wilfa Probaker. Mix the batter at 20 % speed for 3 minutes.
5. Pour the batter into a cake pan lined with parchment paper. Bake in the middle of the oven for 40–50 minutes.
6. Toward the end of the baking time, check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready. If not, 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 frosting. Be careful not to whip for too long, as the frosting can quickly become too soft.
2. Spread the frosting over the cooled cake and add your desired topping.

Tips!

• Spread the frosting with an offset spatula and finish with a serrated cake scraper, gently sweeping it over the cake.
• The cake in the picture is topped with coconut flakes toasted until golden in a dry skillet over medium heat.
• The cake keeps well in the refrigerator for 4–5 days and becomes even more moist over time.