Cookbook

27
Carrot Cake with
Cream Cheese
Frosting
1
Prep  minutes / Cook  minutes
2
Serves 
 eggs
½ cup light olive oil
½ cup milk
 cups caster sugar
½ cups self–raising flour
 teaspoon cinnamon
½ teaspoon bicarbonate soda
 cups (approx  medium) carrots, grated
½ cup canned crushed pineapple in natural juice,
drained well
½ cup chopped walnuts, plus extra for garnish
Cream cheese frosting
g butter, softened
g cream cheese, softened
½ teaspoon vanilla extract
½ cups icing sugar, sifted
Method
Assemble the mixer with the scraper beater. Add the eggs,
oil, milk, and sugar. Slowly turn mixer onto the CREAMING/
BEATING function for about  minutes or until mixture is
well combined.
Turn the mixer down to FOLDING/KNEADING function
and add the flour, cinnamon, bi-carb soda and fold through
until mixture is just combined.
Add carrots, drained pineapple and walnuts. Pour mixture
into a greased heat-proof microwave-safe cm ring pan.
Elevate cake pan by placing cake pan onto a microwave-safe
rack or upturned cup and plate.
Select  power and dial up  minutes cook time.
Press START button.
Stand cake for  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.
To make frosting: Assemble mixer with the scraper beater.
Add the butter, cream cheese and vanilla. Turn the mixer to
CREAMING/BEATING function, and beat for about
– minutes or until well combined.
Reduce speed to LIGHT MIXING and add sugar; once
added increase speed again until mixed well.
Spread on cooled cake and garnish with extra chopped
walnuts.
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