Desserts &
Baking guidelines
227
Dish: 18 cm (7") square tin, base lined
Oven Accessory: anti-spark ring + wire shelf in lower position
150 ml (
1/4
pt) sunflower oil
250g (9oz) wholemeal self-raising flour
10 ml (2tsp) baking powder
10 ml (2tsp) cinnamon
5 ml (1tsp) nutmeg
150g (5oz) light muscovado sugar
50g (2oz) walnuts, coarsely chopped
125g (4oz) carrots, grated
2 ripe bananas, mashed
2 eggs, beaten
Cream Cheese Topping:
250g (8oz) cream cheese
10ml (2tsp) honey
5ml (1tsp) lemon juice
chopped walnuts to decorate
Place all the cake ingredients in a large bowl and mix well. Spoon into the lined tin. Place
tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVE
for 30
mins. or until cooked and well risen. Allow to cool in the tin. To make the topping mix the
cheese, honey and lemon. Decorate the cooled cake with the cream cheese topping and
walnuts.
Cooking method
Ingredients
Carrot Cake
Summary of Contents for NN-CS596S
Page 1: ... Convection Combi Steam Oven Operating Instructions and Cookbook NN CS596S ...
Page 80: ...Starters ...
Page 90: ...F ish ...
Page 103: ......
Page 104: ...Meat Poultry ...
Page 135: ......
Page 136: ...Vegetables ...
Page 158: ...Pasta Rice Beans ...
Page 166: ...Cheese Egg dishes ...
Page 175: ......
Page 176: ...Sauces Preserves ...
Page 192: ...Pastry ...
Page 205: ......
Page 206: ...Desserts Baking Guidelines ...
Page 241: ......
Page 242: ...Bread Pizza ...