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Spiced Carrot Cake
Makes: 1 cake
2 cups grated carrot
2 cups self-rising flour
1 ½ cups brown sugar
1 cup vegetable oil
1 cup walnuts, chopped
1 tablespoon orange zest
2 teaspoons bicarbonate soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 eggs
ICING:
250g cream cheese, room temperature
50g butter, room temperature
3 cups icing sugar
1. Preheat oven to 180˚C. Grease and line a
23cm cake pan.
2. Using the beater attachments on Speed
4 beat all the cake ingredients until just
combined.
3. Spoon mixture into prepared pan. Bake for
50-55 minutes or until cooked through.
Turn out onto a wire rack to cool.
4. ICING: Using the beater attachments on
Speed 4, beat cream cheese and butter
until light and fluffy. Gradually add icing
sugar over a 5 minute period.
5. Cover top and sides of cooled cake with
icing. Serve.
Chocolate Cake with Chocolate Ganache
Makes: 1 cake
115g dark chocolate, chopped
½ cup good quality cocoa powder
½ cup hot water
1 ¾ cups caster sugar
1 ¾ cups plain flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 eggs
2 egg yolks
170g butter, room temperature
1 cup buttermilk
GANACHE:
600g dark chocolate, chopped
1 cup thickened cream
1. Preheat oven to 180˚C. Grease and line a
23cm cake pan.
2. In a heatproof bowl combine chocolate,
cocoa powder and hot water. Place over
a pan of simmering water. Add ½ cup of
sugar and continue to stir until dissolved.
Remove from heat. Set aside.
3. In a separate bowl sift flour, baking soda
and salt.
4. Using the beater attachments on Speed 4
beat eggs and egg yolks until combined.
Add remaining sugar and continue to beat
until light and fluffy.
5. On Speed 2, add chocolate mix and beat
until thoroughly combined. Add butter and
mix until incorporated. Add butter milk.
6. On Speed 1, add flour mixture and fold
until just combined.
7. Spoon mixture into prepared pan. Bake for
20-25 minutes or until cooked through.
Allow cakes to cool in the pan for 10
minutes before turning out onto a wire rack
to cool.
Recipes (continued)