Baking
Ingredients
Ingredients
2 eggs beaten
150 ml veg oil
150 g self raising wholemeal
flour
100 g soft light brown sugar
2 tsp cinnamon
75 g raisins
100 g grated carrots
Icing (enough for a thin top
and a thin layer in the middle
or a thick topping)
50 g cream cheese
50 g butter
100 g icing sugar
2 tsp lemon juice
50 g chopped walnuts
Carrot cake
Dish: 7"souffle dish lined with greaseproof
1. Mix eggs and oil together
2. Combine flour, sugar cinnamon raisins and carrots in a
mixing bowl and pour egg mix into flour and stir well.
3. Pour into dish and cook on Combination: GRILL 3 +
LOW micro power for 8 mins.
4. Beat cream cheese and butter together and gradually add
icing sugar and lemon juice. Sprinkle with walnuts.
Ingredients
100 g (4 oz) butter
100 g (4 oz) golden syrup
100 g (4 oz) black treacle
75 g (3 oz) soft brown sugar
100 g (4 oz) self raising flour
100 g (4 oz) plain flour
1 tsp mixed spice
2 tsp ground ginger
1 tsp bicarbonate of soda
pinch salt
150 ml (¼ pint) milk
2 eggs beaten
Ginger cake
Dish: Dish 8” Square pyrex
1. Place butter, syrup, treacle and sugar in a bowl and heat
on HIGH power for 1-2 mins or until fat has melted
2. Place flour, spices, bicarb and salt in a large bowl. Stir in
treacle mixture and mix well. Stir in milk and eggs and
beat until smooth.
3. Pour into cake dish and cook on MEDIUM power for 8-
9 mins or until set around the edges. The cake will appear
slightly wet in the centre, but will continue cooking as it
cools.
