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9
NM 38980 - 120501
Assembly page 9/40
Fax +1 305 430 9692
Carrot Cakes
For approx. 24 portions
8 tbsp. unsalted butter, softened
1 ¼ cups brown sugar
2 eggs
1 tsp. vanilla extract
2 ½ cups plain flour
½ tsp. salt
2 tsp. baking powder
5 Oz. finely grated carrots
¾ cup chopped walnuts
Vegetable oil for greasing (or oil
spray)
Cream cheese topping:
7 Oz. cream cheese
¼ cup confectioner sugar
1 orange, grated zest, optional
Instructions:
•
Melt butter and sugar together in a saucepan until incorporated,
leave to cool shortly, and then add the eggs, 1 at a time, beating
well.
•
Add the remaining ingredients, beating well. Stir in the walnuts at
the end.
•
Pre-heat the Brownie Maker, and after oiling the cooking plates,
add the mixture in each cavity (do not fill over ½ or 2/3 full).
•
Close the lid and cook for between 6-7 minutes, before checking
if ready with a toothpick. The toothpick shall come out still a bit
wet with little crumbs on it.
•
Repeat the process until the mixture is used up.
For the frosting
•
Beat the cream cheese and confectioner sugar until creamy.
•
Add ½ of the orange zest and mix to combine.
•
Spread the frosting on top of the carrot cakes and sprinkle the
remaining zest.
