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Carrot Cake by Sandy



This cake recipe was actually requested by a member of the congregation, who had fond memories of it from when she was growing up. Sandy makes this in a Magimix Food Processor Cake.


Ingredients:

  • 8oz/225g carrots, peeled

  • 2oz/50g walnuts

  • 1 8oz/225 g can pineapple, drained and processed for 5

  • seconds.

  • 2 eggs

  • 6oz/175g castor sugar

  • 8 fluid oz/250 ml cooking oil (I use corn oil)

  • 1 tbsp lemon juice

  • 6¼oz/175g self-raising flour

  • 1 tsp. baking powder

  • ½ tsp. bicarbonate of soda

  • ½ tsp. ground cinnamon

  • ½ tsp. salt


Method:

  1. Trim the carrots and grate them, then set aside while you chop the walnuts and process the pineapple. Put these in the bowl with the nuts and pineapple. Put the eggs and sugar in the processor and process for 15 seconds until light in colour. With the machine operating slowly pour in the oil through the feed tube continuing to process for 60 seconds until the mixture is thick and smooth. Add the lemon juice.

  2. Sift the flour and the remaining dry ingredients into the egg mixture and process for 15-20 seconds.

  3. Transfer to the mixing bowl to combine with the pineapple, carrots and walnuts. I turn it into a lined and greased 20cm (8 inch) round tin and bake in a moderate oven (180 C or 350 F, or Gas 4) for about 1½ hours. I often cover it with foil for the first hour. Cool and ice with cream cheese icing.


Icing

Ingredients:

  • 3oz/75g butter

  • ½ tsp. vanilla

  • 3oz/75g cream cheese

  • 6¼oz/175g icing sugar

Method:

  1. These can all be mixed together in a food processor.

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