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Recipes - Slicing Attachment continued
Upside Down Carrot and Ginger Cake
Base:
3 carrots, peeled
½ cup shredded coconut
½ cup roasted walnuts, roughly chopped
¼ cup brown sugar
¼ cup coconut oil
2 tablespoons honey
2 teaspoons freshly ground ginger
Cake:
2 carrots, peeled
1 cup plain flour
½ cup shredded coconut
¹⁄³ cup roasted walnuts, roughly chopped
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup caster sugar
½ cup vegetable oil
¼ cup brown sugar
1 teaspoon freshly ground ginger
2 eggs
1. Preheat oven to 180ºC. Grease and line
a 23cm cake pan.
2. Assemble the slicing attachment on the
unit, inserting the coarse grating blade
(red).
3. Using the food pusher process the carrots
for the base and also the cake. Keep
separate.
4. In a bowl combine all ingredients for the
base. Toss to combine. Press into the base
of the prepared pan. Set aside.
5. In a bowl combine the remaining grated
carrot, flour, coconut, walnuts, baking
powder, baking soda and spices. Toss to
combine.
6. Add remaining wet cake ingredients to the
dry ingredients. Stir to combine.
7. Pour the cake batter over the base. Bake
for 45 minutes or until cooked. Remove
from pan. Allow to cool. Serve.
Summary of Contents for Slice + Ice FC2000
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