Breville BJE820XL, the Juice Fountain Duo manual Carrot cake

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Carrot cake

Makes 16 servings

Ingredients

1¾ cups (228g) all purpose flour 2 teaspoons baking powder

½teaspoon nutmeg

½teaspoon cinnamon

½teaspoon cardamom

½cup (61g) chopped walnuts

½cup (82g) cup raisins

½cup (110g) firmly packed brown sugar 1½ cups carrot pulp

½cup oil

2 eggs, lightly beaten

¼ cup (60ml) sour cream

method

1.Grease and line a 9in x 5in loaf pan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamom, peanuts, raisins, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream. Beat with electric mixer, using medium speed until all ingredients are well blended. Pour into loaf pan.

2.Bake at 350°F (180°C) for 1 hour or until cake is cooked when tested with a skewer. Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack.

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