Carrot Cake with Blueberry Cream Cheese Icing

1.

Chop the nuts for about 5 seconds on speed 6-7 until they're as small as you like them. Set aside.

2.

Grate the carrots about 5 seconds on speed 6-7 until fine. Set aside with the nuts.

3.

Add the eggs, oil and brown sugar. Mix together for about 5 seconds on speed 4-5

4.

Add the flour, powders, salt & cinnamon and mix on speed 5 for about 20 seconds until all smooth.

5.

Scrape down the sides, and add the carrot and nuts. Mix on  speed 3 for 4 seconds.

6.

Pour into your tin and bake 40 minutes in moderate oven, which is 180 or if the oven's fan forced, 170. You can test to see if skewer comes out clean or I gently touch the middle and if it feels spongy and springs back, it's done. As for the tin, my original recipe called for a 23cm square cake tin greased/lined with paper. I usually don't bother with the paper but whatever! I've also done quite a large rectangle tin and other times I do 2 round cake tins - or I've done one round cake tin and then the rest in muffin trays. Anything goes really.

7.

Add the sugar and grind for 20 seconds on speed 10

8.

add all other ingredients and mix on speed 5-6 about 30 seconds until smooth and fluffy, and until berries are chopped the way you like them. If you want the icing to be lighter continue beating or add the butterfly and decrease speed to 4.