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Carrot Cake
3 medium carrots, peeled
1 cup caster sugar
½ cup vegetable oil
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1½ cups plain flour
1. Preheat oven to 190°C and grease and line
a 23cm cake tin.
2. Take the blade holding disk and insert the
coarse shredding blade.
Note: Ensure the blade is clicked firmly into
the blade holding disc.
3. Using the processing bowl fitted with the
blade holding disc (fitted with the coarse
grating blade), position carrots in the feed
tube. Using the food pusher, grate the
carrots.
4. Once the carrots are grated, remove the
blade holding disk and transfer the grated
carrots to a bowl.
5. Using the processing bowl fitted with the
processing blade, process the carrots,
sugar, oil, eggs, baking powder, baking
soda, cinnamon and salt until well mixed,
approximately 30 seconds.
6. Add the flour and process until
all ingredients are well combined,
approximately 15 seconds.
7. Remove the processing blade and pour
mixture into the greased cake tin. Place
the cake tin into the oven and bake for 30-
35 minutes, or until cooked when tested
with a wooden skewer.
8. Allow the cake to cool for 5 minutes then
remove from cake tin. In the meantime
prepare the Cream Cheese frosting omitting
the passionfruit, see over page for recipe.
Banana Cake with Cream Serves 10
Cheese Frosting
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
180g butter, room temperature, chopped
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1½ cups very ripe mashed banana
1. Preheat oven to 180°C. Grease and line a
20cm baba pan.
2. Sift flour, salt, cinnamon and nutmeg into
a large bowl.
3. Using the processing bowl fitted with the
processing blade; combine the eggs, butter,
milk, sugar, vinegar, essence and banana
ingredients into processor bowl.
4. Process on speed 3 for 20 seconds.
(Mixture will separate at this stage but will
come back together when mixed with dry
ingredients).
5. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
until combined.
6. Pour mixture into prepared tin and bake
for about 40 minutes or until cooked when
tested with a skewer.
7. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
Recipes