Product Review and Carrot Cake Recipe- Tumbling-Box Shredder 3 Rotary Blades

I was in need of a new shredder and was happy to give this one a try. This hand crank veggie slicer and grater is great! The hand crank clicks into place and can easily be removed with the slide of a button. My favorite part of this is the suction bottom, I didn't quite get it at first but my fiance came to save the day. Once I knew how it all worked it was easy to use. It is easy to store and take apart to clean. Blades are sharp and work great.

Bonus- I dig the color too.

Carrot Cake
Serves: 12
2 cups all-purpose flour
1¾ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups finely shredded carrots
¾ cup chopped walnuts
For the Frosting:
12 oz (1½ packages) cream cheese, softened
1 stick (1/2 cup) butter, softened
1 tsp vanilla extract
3 cups confectioners’ sugar
Preheat oven to 350°F (175°C). 
Grease a 9×13-inch pan.
Sift together flour, baking soda, baking powder, salt and cinnamon in a large bowl. 

Whisk to evenly distribute. In a medium bowl, whisk together sugar, oil, eggs, and vanilla. 

Pour wet ingredients into dry and stir with a spatula until almost all the flour is absorbed. 
Stir in carrots and walnuts

Pour into 9×13 inch pan. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean. 

Cool completely on wire rack.

For the frosting: 
Cream the cream cheese and butter until smooth. 
Add the confectioner's sugar and beat until creamy. 
Add the vanilla and mix together.

 Disclaimer- I was sent the Tumbling-Box Shredder free aside from tax and used to shred my carrots for my cake (recipe above). The review is honest and my own words.
You can purchase the shredder from Amazon here. I do not receive any perks from sales they may receive.