This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.
Carrot Cake
Ingredients
2 eggs
1/2 cup light olive oil
1/2 cup milk
1 1/3 cups caster sugar
1 1/2 cups self-raising flour
1 teaspoon cinnamon
1/2 teaspoon bicarbonate soda
1 1/3 cups (approx. 3 medium) carrots
1/2 cup canned crushed pineapple in natural juice, drained well
2/3 cup chopped walnuts
Method
Whisk together eggs, oil, milk and sugar in a large mixing bowl
Add the flour, cinnamon, bi-card soda and fold through until mixture is just combined
Add carrots, drained pineapple and walnuts. Pour mixture into a greased heat-proof microwave-safe 22cm ring pan
Place cake pan onto the turntable in the microwave
Press POWER/TIME button three times for 50% and select 17 minutes cook time. Press START/+30 SEC button
Stand cake for 10 minutes and check that cake is cooked with a skewer. Remove from pan and cool completely on a cake rack. If cake has moist spots on the surface; place absorbent paper on top during standing time
Cream Cheese Frosting
Ingredients
30g butter, softened
125g cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 cups icing sugar, sifted
Method
Using an electric mixer beat butter, cheese and vanilla on a medium speed for about 1-2 minutes or until well combined
Reduce speed and add sugar; once added increase speed again until mixed well
