Super Moist Carrot Cake

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

• 2 cups plain flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1½ teaspoons cinnamon
• 1¼ cups canola oil
• 1 cup soft brown sugar
• 1 cup white caster sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups grated carrots
• 1 cup chopped walnuts

For the icing

• 250 grams cream cheese, softened
• 2 cups of icing sugar, sifted
• 1 tablespoon lemon juice
• ½ cup chopped walnuts

How to make it:

In a medium bowl, whisk together flour, baking soda, salt and cinnamon until blended.  In a separate bowl, whisk the oil, sugar, vanilla and eggs.

Add the dry ingredients to the wet mixture in two lots and fold until combined.  Stir in carrots and walnuts.

Grease a 24cm ring tin and pour batter in.

Set the Combi Steam Oven (SO4520) to 130 degrees steam function.  Bake the cake for 1 hour 15 minutes or until skewer inserted comes out clean.

Turn cake out onto a wire rack and rest until completely cool.

For the icing, beat together cream cheese, icing sugar and lemon juice.  Spoon over cake and sprinkle with walnuts.