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Carrot Cake

Serves 10–12

ingredients

2 eggs

½cup light olive oil

½cup milk

1L cups caster sugar

1 ½ cups self raising flour

1 teaspoons grand cinnamon

½teaspoon bicarbonate soda

½cup canned crushed pineapple in natural juice, drained well

1L cups (approx 2 medium) carrots, grated

23 cup chopped walnuts

Cream cheese frosting

30g butter, softened

125g cream cheese, softened

½teaspoon vanilla extract 1 ½ cups icing sugar, sifted

method

1.Whisk together eggs, oil, milk and sugar and set aside.

2.Add the flour, cinnamon, soda and fold through until mixture is just combined.

3.Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat- proof microwave-safe 22cm ring pan.

4.Elevate cake pan by placing dish on a microwave-safe rack.

5.Press POWER LEVEL button three times for 50% and select 15–20 minutes cook time. Press START/+30 SEC button.

6.Stand cake for 10 minutes and check that cake is cooked with a skewer. Remove from pan and cool completely on a cake rack. If cake has moist spots on the surface; place absorbent paper on top during standing time.

7.To make frosting: Using an electric mixer beat butter, cheese and vanilla on a medium speed for about 1–2 minutes or until well combined.

8.Reduce speed and add sugar; once added increase speed again until mixed well.

9.Spread on cooled cake.

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Breville BMO300 brochure Carrot Cake, Cream cheese frosting

BMO300 specifications

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