carrot cake
makes 24
10ml (2tsp) baking powder 3 eggs
10ml (2tsp) bicarbonate of soda 250g (9oz) crushed pineapple
2.5ml (
1
⁄2tsp) salt with juice
10ml (2tsp) ground cinnamon 175g (6oz) chopped toasted
5ml (1tsp) ground nutmeg pecans or walnuts
2.5ml (
1
⁄2tsp) ground cloves 50g (2oz) desiccated coconut
60ml (4tbsp) vegetable oil 250g (9oz) grated carrots
225g (8oz) caster sugar 175g (6oz) raisins
65g (2
1
⁄2oz) light soft brown sugar 500g (1lb2oz) plain flour
10ml (2tsp) vanilla essence
1 Preheat oven to 180°C / 350°F / Gas 4. Grease a 33cmx 25cm (13 x 9 inch) cake tin. Sift the
flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves into a bowl and
set aside.
2 Using the beater on speed 4-6, beat together the oil, sugar, brown sugar, vanilla, and eggs,
until smooth. Reduce speed to 2 and add pineapple, walnuts, coconut, carrots and raisins
until well mixed.
3 Gradually beat in the flour mixture on speed 2, until will combined. Pour mixture into the tin
and bake for 40-50 minutes. Turn out onto a wire rack to cool. Cut into 24 pieces. Serve on its
own or with butter.
royal icing
six egg whites
1500gms (50oz) of icing sugar
1 Add the six egg whites to the bowl
2 Fit the beater, on speed 2 gradually add the icing sugar over a period of approx. 2 to 3
minutes increasing the speed to 12 as the ingredients combine.
3 As soon as the ingredients have combined continue to run for a further 45seconds.
4 Makes a quantity suitable for 2 x 20cm (8inch) round cakes
PATISSIER MX270 SERIES & KM270 SERIES
recipes
14
