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recipes
carrot cake
makes 24
10ml (2tsp) baking powder
10ml (2tsp) bicarbonate of soda
2.5ml (
1
⁄
tsp) salt
2
10ml (2tsp) ground cinnamon
5ml (1tsp) ground nutmeg
2.5ml (
1
⁄
tsp) ground cloves
2
60ml (4tbsp) vegetable oil
225g (8oz) caster sugar
65g (2
1
⁄
oz) light soft brown sugar
2
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 2-3, beat together the oil, sugar, brown sugar, vanilla, and eggs,
until smooth. Reduce speed to 1 and add pineapple, walnuts, coconut, carrots and raisins
until well mixed.
3 Gradually beat in the flour mixture on speed 1, 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 1 gradually add the icing sugar over a period of approx. 2 to 3
minutes increasing the speed to 6 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
3 eggs
250g (9oz) crushed pineapple
with juice
175g (6oz) chopped toasted
pecans or walnuts
50g (2oz) desiccated coconut
250g (9oz) grated carrots
175g (6oz) raisins
500g (1lb2oz) plain flour
18
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