CARROT CAKE
I am still experimenting with using the breadmaker to make cakes and this is the recipe for a carrot cake I have just made. Next time, I will use two rectangular cake tins so that I can sandwich the two halves of the cake together.
Carrot Cake
This recipe is easy to prepare and only requires turning after 20 minutes.
INGREDIENTS for the cake
- 85g walnuts, roughly chopped
- 1 orange, zested and juiced
- 225g self-raising flour
- 1 teaspoon baking powder
- 175g brown sugar
- 175ml sunflower oil
- 1 heaped teaspoon cinnamon
- 3 eggs
- 280g carrots, roughly grated
INGREDIENTS for the ICING
- 50g icing sugar
- 50g butter, softened
- 100g cream cheese
- 1 orange, zested and juiced
- 1 teaspoon lemon juice
METHOD
- Oil and line the cake tins
- Measure out the flour, baking powder and salt.
- Add the sugar and oil to a bowl and whisk well.
- Break in the eggs and continue mixing.
- Gradually tip in the dry ingredients and beat well.
- Stir in 2 tablespoons of orange juice, orange zest, cinnamon, carrot and nuts, and mix well.
- Divide the cake mixture between the two tins and cook each one for 35 minutes (or until cooked) on the breadmaker BAKE setting.
- Leave to cool for 5 minutes and then turn out onto a baking rack.
- To make the icing, cream the butter and icing sugar together until smooth.
- Beat in the cream cheese.
- Add the orange zest and lemon juice, and mix well.
- Put some of the icing on top of one of the cakes.
- Spread out with a knife and sandwich the two halves together.
- Spread the rest of the icing over the top of the cake.