Preheat oven to degrees. Grate carrots and set aside. In a bowl sift together the dry ingredients: flour, cinnamon, all spice, salt, baking powder and soda. Set aside. Gradually add the oil through the top lid opening until well combined. Remove attachment. Fold through the grated carrot, raisins and crushed pineapple.
Bake in degree oven for minutes. Let Cool. Whilst cake is baking, wash the Cuisine Companion bowl and insert Ultra Blade in order to make the icing. Add butter, cream cheese and vanilla and mix on speed 10 for 20 seconds.
Stop and scrape down the sides of the bowl. Mix again for another 20 seconds. Lower speed to 8 and gradually add the icing sugar from the top lid opening until it all comes together, is smooth and glossy. Once the cake is cooled, use half the icing mixture to cover the cake.
Refrigerate for half an hour and use the remaining icing to finish decorating the cake. Gently press the crushed walnuts onto the sides of the cake and enjoy.
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