17
Method:
1
Preheat the oven to 180
o
C / Gas Mark 4. Grease and line the base
a
nd sides of an 8” deep round cake tin.
2 Place all the ingredients into the Mixing Bowl in the order listed.
Attach the Bowl Cover and Beater to the Head Unit.
3 S
et the Mixer to speed 4 to mix for 1 minute.
4 Using a spatula, scrape the sides of the Mixing Bowl down.
5 Set the Mixer to speed 4 to mix for 1 minute. Scrape down the
sides of the bowl with a spatula.
6 Pour the mixture into the prepared tin and cover the top of the tin
with greaseproof paper to prevent over browning.
7 Bake in the oven for 1½ hours or until a skewer inserted into the
cake comes out clean. Leave the cake to cool in the tin.
8 Once completely cold cut through the cake horizontally and fill with
orange buttercream. Sprinkle the top of the cake with icing sugar.
Ingredients:
• 2
25g Light brown soft sugar
• 225g Self raising
wholemeal flour
• 75g Rolled oats
• 1
level tsp Bicarbonate of soda
• 1level tsp Mixed spice
• 1level tsp Salt
• 225g Carrots, finely grated
• 200ml Vegetable oil
• 3 Eggs (beaten)
• 1level tbsp Golden syrup
• Zest of 1½ oranges
Carrot Cake
Method:
1
Place the ingredients into the Mixing Bowl. Attach the Bowl Cover
and Beater to the Head Unit.
2 Beat the ingredients in the bowl for 1 minute on speed 2.
3 Using a spatula, scrape the sides of the Mixing Bowl down and
beat on speed 4 for 1 minute. Scrape the bowl down again, and
beat for a further minute on speed 4.
4 Use the orange buttercream to fill the carrot cake above.
Ingredients:
• 100g Soft margarine
• 200g Icing sugar
• Zest of ½ orange
Orange Buttercream
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