25
Carrot Cake
Serves 10
3 (375g) medium carrots
1 cup caster sugar
½ cup vegetable oil
¼ cup honey
2 eggs
1 orange, rind grated
1 ½ cups self-raising flour
½ teaspoon ground cinnamon
¾ cup walnuts pieces
1. Preheat oven to 180°C (160°C fan-forced).
Grease and line a 21cm square or a 22cm
round cake pan.
2. Using the processing bowl fitted with the
blade holding disc (fitted with the coarse
shredding blade), feed the carrots through
the feed tube using the food pusher.
3. Once carrots are grated, remove the blade
holding disk and transfer carrots to a large
bowl.
4. Using the processing bowl fitted with the
chopping blade, process sugar, oil, honey
and eggs on speed 3 until well combined.
5. Add orange rind, flour, cinnamon and
walnuts. Pulse until mixture is combined.
Stir mixture into carrots. Spoon mixture
into prepared pan. Bake for 30-35
minutes or until cooked when tested with a
skewer.
6. Stand cake in pan for 5 minutes before
transferring to a wire rack to cool.
7. Spread cake with icing and serve.
Cream Cheese Icing
250g cream cheese, softened
60g butter, softened
3 cups icing sugar mixture
1 tablespoon orange juice
Using the processing bowl fitted with the
chopping blade, process cream cheese,
butter and icing sugar mixture until smooth
and combined. Add orange juice and process
until combined.
Recipes
