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PAge heAder
RECIPES
7. To make frosting: Using an electric
mixer beat butter, cheese and vanilla on
a medium speed for about 1–2 minutes
or until well combined.
8. Reduce speed and add sugar; once
added increase speed again until
mixed well.
9. Spread on cooled cake.
CARROT CAKE
Serves 10–12
INGREDIENTS
2 eggs
½ cup light olive oil
½ cup milk
1L cups caster sugar
1 ½ cups self raising flour
1 teaspoons grand cinnamon
½ teaspoon bicarbonate soda
½ cup canned crushed pineapple in natural juice,
drained well
1L cups (approx 2 medium) carrots, grated
2
⁄3 cup chopped walnuts
CREAM CHEESE FROSTING
30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1 ½ cups icing sugar, sifted
METHOD
1. Whisk together eggs, oil, milk and sugar
and set aside.
2. Add the flour, cinnamon, soda and fold
through until mixture is just combined.
3. Add carrots, drained pineapple and
walnuts. Pour mixture into a greased heat-
proof microwave-safe 22cm ring pan.
4. Elevate cake pan by placing dish on a
microwave-safe rack.
5. Press POWER LEVEL button three times
for 50% and select 15–20 minutes cook
time. Press START/+30 SEC button.
6. Stand cake for 10 minutes and check
that cake is cooked with a skewer.
Remove from pan and cool completely
on a cake rack. If cake has moist spots
on the surface; place absorbent paper on
top during standing time.