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RECIPES
Serves 8 - 12 (1.1kg)
150ml (
1
/4 pint) sunflower oil
225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
125g walnut, roughly chopped
ICING:
225g cream cheese (see tip below)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 88)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle
MOIST CARROT CAKE
1 Combine the oil, sugar and eggs. Stir in the flour, bicarbonate
of soda and cinnamon.
Add the carrot and walnut, mix well.
2 Grease and line a 20cm (8") cake dish with greaseproof
paper, pour in the cake mixture.
3 Place on the low rack and cook, using sequence programming,
on DUAL CONVECTION, 180ºC, 30% for 21 minutes
40 seconds then CONVECTION 180ºC for 1 minute 30
seconds until firm to the touch and a skewer comes out
clean. Allow to cool before decorating.
4 To prepare icing, combine cream cheese, lemon rind, lemon
juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.
CARROT & COURGETTE CAKE: Substitute 150g of the carrot with 150g of grated courgette.
Add with the carrot and walnut in stage 1.
Microwave Tip: Softening hard sugar
Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.
VARIATION:
BUTTERFLYBUNS: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.
Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.
Rotate the trays 180º after half the cooking time and continue cooking until firm.
When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow
with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the
buttercream.
R-959(SL)M-AA.indb 89R-959(SL)M-AA.indb 89 2/13/13 2:50:21 PM2/13/13 2:50:21 PM