Sunbeam LC6950, LC6250 manual Recipes, Carrot Cake, Cream Cheese Icing

Recipes

Carrot Cake Serves 10

3 (375g) medium carrots

1 cup caster sugar

½cup vegetable oil ¼ cup honey

2 eggs

1 orange, rind grated

1 ½ cups self-raising flour

½teaspoon ground cinnamon

¾cup walnuts pieces

1.Preheat oven to 180°C (160°C fan-forced).

Grease and line a 21cm square or a 22cm round cake pan.

2.Using the processing bowl fitted with the blade holding disc (fitted with the coarse shredding blade), feed the carrots through the feed tube using the food pusher.

3.Once carrots are grated, remove the blade holding disk and transfer carrots to a large bowl.

4.Using the processing bowl fitted with the chopping blade, process sugar, oil, honey and eggs on speed 3 until well combined.

5.Add orange rind, flour, cinnamon and walnuts. Pulse until mixture is combined. Stir mixture into carrots. Spoon mixture into prepared pan. Bake for 30-35 minutes or until cooked when tested with a skewer.

6.Stand cake in pan for 5 minutes before transferring to a wire rack to cool.

7.Spread cake with icing and serve.

Cream Cheese Icing

250g cream cheese, softened

60g butter, softened

3 cups icing sugar mixture

1 tablespoon orange juice

Using the processing bowl fitted with the chopping blade, process cream cheese, butter and icing sugar mixture until smooth and combined. Add orange juice and process until combined.

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