This classic Carrot Cake is super moist and fluffy, with natural crunch and sweetness from the carrot. The lovely aroma of toasted walnuts and a hint of cinnamon can make your whole home smells like a bakery!
This classic Carrot Cake is super moist and fluffy, with natural crunch and sweetness from the carrot. The lovely aroma of toasted walnuts and a hint of cinnamon can make your whole home smells like a bakery!
Ingredients
2 OZ / 50 G walnut
3.5 OZ / 100 G carrot
2.5 OZ / 75 G all-purpose flour
0.5 TSP baking soda
1 TSP baking powder
1 PINCH salt
1 TSP cinnamon
1 EA egg
2.5 OZ / 75 G sugar
2 OZ / 60 ML vegetable oil
17.5 OZ / 500 ML water
Directions
Add the walnuts to the mixing bowl and toast the walnut to release the flavor and oils. Cook with the measuring cup removed in sauté mode for 3 minutes.
Wash, peel and roughly chop the carrot, then add to the mixing bowl. Chop the carrot and walnut mix with the measuring cup inserted for 20 seconds / speed 8. Remove from the mixing bowl and clean the mixing bowl very well.
Add the eggs to the mixing bowl, along with the sugar. With the butterfly whisk inserted, whip up the eggs for 1 minute / speed 4. Scrape down the sides of the mixing bowl.
Whip your eggs again for 1 minute / speed 4. Whilst whisking, slowly add the oil to the egg mix through the hole at the top of the lid. Scrape down the sides of the mixing bowl.
Add the flour, baking powder, baking soda, salt and cinnamon into the mixing bowl. Mix well with the butterfly whisk still inserted for 20 seconds / speed 2 / stir. Scrape down the sides of the mixing bowl.
Add the walnut and carrot mix to the mixing bowl and mix again for 30 seconds / speed 2 / stir.
Divide the mix between 6 muffin cases, then place the cake into the deep steaming tray. Add your water to the mixing bowl, then attach the steaming tray to the mixing bowl. Steam using the steaming mode for 15 minutes.
