Kenwood MX320 series, MX310 series manual carrot cake makes, royal icing, recipes

recipes

carrot cake makes 24

10ml (2tsp) baking powder	3 eggs
10ml (2tsp) bicarbonate of soda	250g	(9oz) crushed pineapple
2.5ml (1⁄2tsp) salt	with juice
10ml (2tsp) ground cinnamon	175g	(6oz) chopped toasted
5ml (1tsp) ground nutmeg	pecans or walnuts
2.5ml (1⁄2tsp) ground cloves	50g (2oz) desiccated coconut
60ml (4tbsp) vegetable oil	250g	(9oz) grated carrots
225g (8oz) caster sugar	175g	(6oz) raisins
65g (21⁄2oz) light soft brown sugar	500g	(1lb2oz) plain flour
10ml (2tsp) vanilla essence

1Preheat oven to 180°C / 350°F / Gas 4. Grease a 33cmx 25cm (13 x 9 inch) cake tin. Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves into a bowl and set aside.

2Using the beater on speed 2-3, beat together the oil, sugar, brown sugar, vanilla, and eggs, until smooth. Reduce speed to 1 and add pineapple, walnuts, coconut, carrots and raisins until well mixed.

3Gradually beat in the flour mixture on speed 1, until will combined. Pour mixture into the tin and bake for 40-50 minutes. Turn out onto a wire rack to cool. Cut into 24 pieces. Serve on its own or with butter.

royal icing

six egg whites

1500gms (50oz) of icing sugar

1 Add the six egg whites to the bowl

2Fit the beater, on speed 1 gradually add the icing sugar over a period of approx. 2 to 3 minutes increasing the speed to 6 as the ingredients combine.

3As soon as the ingredients have combined continue to run for a further 45seconds.

4 Makes a quantity suitable for 2 x 20cm (8inch) round cakes

18