92
I
ngredients
2 eggs beaten
150 ml (
1
⁄
4
pt) vegetable or corn oil
150 g (5 oz) self-raising wholemeal flour
100 g (4 oz) soft light brown sugar
5 ml (2 tsp) cinnamon
75 g (3 oz) raisins
100 g (4 oz) carrots, grated
Icing
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
10 ml (2 tsp) lemon juice
50 g (2 oz) walnuts, chopped
Carrot Cake
Dish: 25 cm (10”) ring mould, based lined
with greaseproof paper
1. Mix eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins and
carrots in a mixing bowl. Pour egg
mixture into flour and stir well until well com-
bined.
3. Pour into ring mould and cook on
Combination: GRILL 2 and LOW Micro for
7-8 mins. or until firm. Stand for 10 mins.
before turning out.
4. Beat cream cheese and butter until smooth.
Gradually beat in icing sugar and lemon
juice. Spread over sides and top of cake
and sprinkle with walnuts.
I
ngredients
75 g (3 oz) butter or margarine
30 ml (2 tbsp) golden syrup
75 g (3 oz) light brown sugar
150 g (5 oz) porridge oats
50 g (2 oz) raisins
Chewy Flapjacks
Makes: 8 slices
Dish: bowl, 20 cm (8”) round flan dish
1. Place butter, syrup and sugar in a bowl and
cook on HIGH Micro for 1-2 mins. or until
melted.
2. Stir in the oats and raisins. Press into dish.
Cook on Combination: GRILL 1 and
SIMMER Micro for 4-5 mins. or until firm
and golden. Allow to cool slightly then cut
into pieces.