This dish contains the following allergens: Eggs, Tree Nuts, Milk/Dairy
Cooking mode
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For the cake
140g
carrots, peeled
50g
walnuts
3
large eggs
175g
soft brown sugar
180ml
sunflower oil
175g
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
100g
raisins
For the topping
200g
cream cheese
50g
softened butter
90g
icing sugar
walnut halves to decorate
For the cake
4.9oz
carrots, peeled
1.75oz
walnuts
3
large eggs
6.13oz
soft brown sugar
6.3fl. oz
sunflower oil
6.13oz
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
3.5oz
raisins
For the topping
7oz
cream cheese
1.75oz
softened butter
3.15oz
icing sugar
walnut halves to decorate
Utensils
Step 1
Preheat oven to 180°C.
Step 2
Grease and line round Ninja cake tin or a 20cm round cake tin.
Step 3
Install the disc spindle in the PrecisionProcessor® Bowl. Place the reversibledisc, grating side up, on the spindle.Install feed chute lid, and place carrots in feed chute. Select LOW,then use the pusher to push carrots through the chute. Remove grated carrots from the bowl and set aside.
Step 4
Install the chopping blade in the bowl. Add the walnuts, select CHOP. When program is complete, remove lid and blade. Install the dough blade in the bowl. Add the eggs, sugar,oil, flour, bicarbonate of soda, salt, and cinnamon. Install the lid, then select MIX.
Step 5
When program is complete, remove lid and add raisins and carrots and select PULSE four times until mixed.
Step 6
Pour batter into prepared tin and bake for 50 to 60 minutes or until a wooden toothpick comes out clean. Allow to cool on a wire rack.
Step 7
Install the dough blade in the bowl. Add the cheese, butter and icing sugar. Install the lid, then select MIX.When program is complete, remove lid and top cooled cake with frosting and decorate with walnut halves.
Grease and line round Ninja cake tin or a 20cm round cake tin.
For the cake
140g
carrots, peeled
50g
walnuts
3
large eggs
175g
soft brown sugar
180ml
sunflower oil
175g
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
100g
raisins
For the topping
200g
cream cheese
50g
softened butter
90g
icing sugar
walnut halves to decorate
For the cake
4.9oz
carrots, peeled
1.75oz
walnuts
3
large eggs
6.13oz
soft brown sugar
6.3fl. oz
sunflower oil
6.13oz
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
3.5oz
raisins
For the topping
7oz
cream cheese
1.75oz
softened butter
3.15oz
icing sugar
walnut halves to decorate
Step 3 of 7
Install the disc spindle in the PrecisionProcessor® Bowl. Place the reversibledisc, grating side up, on the spindle.Install feed chute lid, and place carrots in feed chute. Select LOW,then use the pusher to push carrots through the chute. Remove grated carrots from the bowl and set aside.
For the cake
140g
carrots, peeled
50g
walnuts
3
large eggs
175g
soft brown sugar
180ml
sunflower oil
175g
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
100g
raisins
For the topping
200g
cream cheese
50g
softened butter
90g
icing sugar
walnut halves to decorate
For the cake
4.9oz
carrots, peeled
1.75oz
walnuts
3
large eggs
6.13oz
soft brown sugar
6.3fl. oz
sunflower oil
6.13oz
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
3.5oz
raisins
For the topping
7oz
cream cheese
1.75oz
softened butter
3.15oz
icing sugar
walnut halves to decorate
Step 4 of 7
Install the chopping blade in the bowl. Add the walnuts, select CHOP. When program is complete, remove lid and blade. Install the dough blade in the bowl. Add the eggs, sugar,oil, flour, bicarbonate of soda, salt, and cinnamon. Install the lid, then select MIX.
For the cake
140g
carrots, peeled
50g
walnuts
3
large eggs
175g
soft brown sugar
180ml
sunflower oil
175g
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
100g
raisins
For the topping
200g
cream cheese
50g
softened butter
90g
icing sugar
walnut halves to decorate
For the cake
4.9oz
carrots, peeled
1.75oz
walnuts
3
large eggs
6.13oz
soft brown sugar
6.3fl. oz
sunflower oil
6.13oz
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
3.5oz
raisins
For the topping
7oz
cream cheese
1.75oz
softened butter
3.15oz
icing sugar
walnut halves to decorate
Step 5 of 7
When program is complete, remove lid and add raisins and carrots and select PULSE four times until mixed.
For the cake
140g
carrots, peeled
50g
walnuts
3
large eggs
175g
soft brown sugar
180ml
sunflower oil
175g
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
100g
raisins
For the topping
200g
cream cheese
50g
softened butter
90g
icing sugar
walnut halves to decorate
For the cake
4.9oz
carrots, peeled
1.75oz
walnuts
3
large eggs
6.13oz
soft brown sugar
6.3fl. oz
sunflower oil
6.13oz
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
3.5oz
raisins
For the topping
7oz
cream cheese
1.75oz
softened butter
3.15oz
icing sugar
walnut halves to decorate
Step 6 of 7
Pour batter into prepared tin and bake for 50 to 60 minutes or until a wooden toothpick comes out clean. Allow to cool on a wire rack.
For the cake
140g
carrots, peeled
50g
walnuts
3
large eggs
175g
soft brown sugar
180ml
sunflower oil
175g
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
100g
raisins
For the topping
200g
cream cheese
50g
softened butter
90g
icing sugar
walnut halves to decorate
For the cake
4.9oz
carrots, peeled
1.75oz
walnuts
3
large eggs
6.13oz
soft brown sugar
6.3fl. oz
sunflower oil
6.13oz
self-raising flour
1 tsp
bicarbonate of soda
1 tsp
ground cinnamon
3.5oz
raisins
For the topping
7oz
cream cheese
1.75oz
softened butter
3.15oz
icing sugar
walnut halves to decorate
Step 7 of 7
Install the dough blade in the bowl. Add the cheese, butter and icing sugar. Install the lid, then select MIX.When program is complete, remove lid and top cooled cake with frosting and decorate with walnut halves.
