Carrot Cake - Cuisinart FP16DCU Manual

Carrot Cake

225g carrots, peeled and cut to fi t large feed tube
100g walnuts
175ml vegetable oil
150g caster sugar
3 eggs
1 tsp vanilla essence
150g self-raising fl our
1 tsp baking powder
1 tsp cinnamon
1 tsp salt
Icing:
85g cream cheese
50g butter
2-3 drops vanilla essence
100g icing sugar
• Preheat oven to 180°C/350°F, Gas Mark 4.
• Grease and line a 20cm cake tin, insert the shredding disc into the large work bowl and
shred the carrots by pushing through the large feed tube..
• Remove from the bowl and set aside.
• Insert the large chopping blade into the large work bowl. Add all the remaining cake
ingredients replace the lid and process until well blended. Add the carrot replace the lid
and mix together with a pulse action.
• Turn into the cake tin and bake for approximately 1 hour 15 minutes, or until the cake
springs back when gently pressed. Cool in the tin for 5 minutes and then turn out onto
a cooling rack.
• For the icing, place all the ingredients into the cleaned work bowl and process until
smooth. When the cake has cooled completely, spread the icing over the top and sides.
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