Carrot cake is such a classic it hardly warrants an introduction. For an extra challenge, you can try slicing your cake in half horizontally and doubling the quantity of icing for the middle.
- 85g apple, peeled, cored and grated
- 3 carrots, grated
- 100g raisins
- 1 orange, zest (for the icing) and juice
- 200g dark brown sugar
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon
- 1 tsp mixed spice
- 175ml sunflower oil
- 150g ricotta cheese
- 3 eggs, beaten
For the Icing:
- 250g cream cheese
- 600g icing sugar
- orange zest
- Walnut pieces for decoration
Select the SAUTE function and then the CRISPY program, press START, then add the apple, carrot, raisins and orange juice. Stir regularly for 3~ minutes until the fruit begins to soften, then press BACK.
Tip into a mixing bowl and set aside to cool, then rinse and dry the inner pot.
In another mixing bowl, add all the dry ingredients apart from the walnuts, and stir to combine.
In another mixing bowl, add the oil, eggs and ricotta and beat with a whisk to combine.
Add the wet ingredients to the dry, along with the cooled fruit and stir to combine, then stir in the walnuts.
Use some oil to grease the inner pot and add the cake mixture. Close the lid, leaving the pressure release valve in the OPEN position, and select the MULTICOOK function and then the BAKE CAKE program, then adjust the time to 50 minutes and press START.
When the program has finished, leave the lid closed for a further 10 minutes before opening.
Open the lid and allow the cake to cool for a further 15 minutes.
Carefully remove the inner pot and tip the cake out onto a cooling rack.
While the cake cools, add the cream cheese, butter, icing sugar and orange zest in a bowl. Mix the ingredients together and when the cake has cooled spread on to the top of the cake.
Decorate the cake by sprinkling with walnut halves before serving.