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DESSERT
Carrot Cake
Makes: 8-10
6 medium carrots, peeled
1 ¼ cups caster sugar
¾ cup plain yoghurt
¾ cup vegetable oil
¾ cup walnuts
¼ cup brown sugar
3 eggs
2 ½ cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1. Preheat oven to 180°C. Grease and line a
23cm spring form pan with baking paper.
2. Using the processing bowl fitted with the
shredding blade shred carrots. Set aside.
3. Using the universal ‘s’ blade process
sugars, yoghurt, oil, walnuts and eggs on
speed 2 until combined.
4. Add remaining ingredients and pulse until
just combined.
5. Pour batter into prepared pan. Bake for 1
hour or until cooked when tested with a
skewer.
6. Allow to cool on wire rack. Serve.
Ultimate Chocolate Chunk Cookies
Makes: approximately 25 cookies
150g butter, room temperature
½ cup brown sugar
¼ cup caster sugar
1 teaspoon vanilla extract
1 egg
150g dark chocolate, melted
1 cup plain flour
½ cup cocoa powder
1 teaspoon baking soda
½ cup dark chocolate chips
½ cup white chocolate chips
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Using the universal ‘s’ blade process
butter, sugars and vanilla on speed 2 until
light and fluffy. Scrape down the sides of
the bowl if necessary. Add egg and process
until smooth.
3. Add chocolate, flour, cocoa and baking
soda. Process on speed 1 until just
combined. Add chocolate chips and pulse
to combine.
4. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down. Bake for 8-10 minutes or until
cooked.
5. Allow to cool on wire rack. Serve.
Recipes continued