Sage Kitchen Wizz Pro BFP800UK Bedienungsanleitung PDF herunterladen (Seite 51)

50

MOIST CARROT CAKE WITH CREAM

CHEESE FROSTING

Serves 10

INGREDIENTS

3 carrots

250g butter, softened

1 ½ cups (330g) caster sugar

3 x 60 eggs

¾ cup (180ml) buttermilk

2 cups (300ml) self-raising ﬂour

2 teaspoons ground cinnamon

1 teaspoon bicarbonate soda

1 cup desiccated coconut

1 x 440g can crushed canned pineapple in juice,

well drained

1 cup chopped walnuts

Frosting

30g butter, softened

125g cream cheese, softened

½ teaspoon vanilla extract

1 ½ cups (240g) icing sugar, sifted

METHOD

1. Preheat oven to 180°c no fan (160°C

with fan). Grease and line base

and sides of 2 x 20cm cake tins with

baking paper.

2. Assemble the food processor using the

coarse shredding disc. Grate carrots and

remove from bowl; set aside.

3. Place butter, sugar, eggs and buttermilk

in the bowl and process until

well combined.

4. Add sifted ﬂour, cinnamon, bi-carb,

coconut; pulse until just combined.

Pour mixture into a large bowl and

fold through 2 cups of shredded carrot,

pineapple and walnuts.

5. Spoon mixture into prepared tins and

bake for about 40 minutes or until

cooked when tested with a skewer.

6. Allow cakes to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely.

7. Meanwhile to make frosting: Place

butter, cheese and vanilla into the bowl

of the electric mixer. Beat on speed

7–8 for about 1–2 minutes or until well

combined.

8. Reduce speed to 3 and add sugar; once

added increase speed again until mixed

well.

9. Once cakes are cool spread half of

cream cheese frosting on one cake

then top with second cake and top with

remaining frosting.

To make the frosting:

1. Combine cream cheese, butter and

vanilla in a bowl of an electric mixer.

Beat on high speed until smooth; reduce

speed and gradually add the icing sugar;

beat until smooth. Spread over cooled

cake.

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