Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Cold Press Juicer JC100
- Prep Time: 15 mins
- Cook Time 45 mins
- Total time: 1 hour
- Skill Easy
- Serves 0 people
Carrot cake
Tip You can frost the cooled cake. Simply mix 200g soft cream cheese with 80g icing sugar, add some grated lemon zest and spread on the cake.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Ingredients
- 3 eggs
- 125g demerara sugar
- 90ml vegetable oil
- 200g plain flour
- 2 teaspoons baking powder
- 1 teaspoon dried cinnamon
- Pinch salt
- All the pulp from one Carrot, Orange & Ginger juice (approx. 300-350 g
- 50g chopped walnuts
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Preheat oven to 170°C. Line the base and sides of a 20 cm circular cake tin with baking parchment.
-
Step 2
Place the eggs and sugar in the bowl of an electric mixer. Whisk for 5 minutes or until thick and tripled in volume, then whisk in the oil.
-
Step 3
Sieve the flour, baking powder, cinnamon and salt in a large bowl. Add the carrot, orange and ginger juice pulp and walnuts, and mix to combine. Pour the mixture into the egg mixture and gently mix until just combined.
-
Step 4
Spread the batter into prepared cake tin. Bake for 45 minutes, or until cooked when tested with a skewer. Set aside to cool completely.
