AFTER SALES SUPPORT
MODEL: AP170342 PRODUCT CODE: 57483 05/2017
1300 663 907
AUS
17
.
Carrot Cake
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2 cups self-raising flour, sifted
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1 tsp allspice
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1 tsp ground cinnamon
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1 cup brown sugar
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2 cups grated carrot
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1 cup chopped walnuts (or pecan nuts)
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1 cup vegetable oil
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3 eggs
1. Preheat a conventional oven to 180°C (fan-forced 160°C). Grease a loaf pan and line
the base and sides with baking paper.
2. In the bowl of your Stand Mixer, combine the sifted flour and spices, sugar, carrot,
nuts, oil and egg.
3. Attach the flat beater to the mixer head, then place the mixing bowl on the base and
turn to secure. Lower the flat beater into the bowl and start mixing on a medium to
high speed setting until thoroughly combined.
4. If the mixture sticks to the sides of the bowl, stop the mixer and scrape the mixture
off the sides back into the centre, then resume mixing.
5. Once mixing is complete, turn the speed control dial to OFF to stop the mixer and
raise the mixer head. Spread the dough into the prepared pan.
6. Place the cake into the oven and bake for about 75 minutes, keeping an eye on it
while it is baking. If it browns too quickly, cover the pan loosely with aluminium foil.
The cake is baked when a skewer inserted into the centre comes out clean.
7. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack.
When cool, spread frosting on top, if desired, and add a few walnuts.
Cream cheese frosting
125g cream cheese
2 tsp lemon rind, grated
1½ cups icing sugar mixture
Walnuts
To decorate add the cream cheese and lemon rind in the bowl of your Stand Mixer and
beat until combined, using the flat beater. Gradually add the icing sugar and beat until
smooth.
Ingredients
Method
