Lakeland 17170 Instruction booklet - page 12
22
23
MINI CARROT CAKES
Makes 27
For the pies:
Ingredient
Quantity
Butter or margarine, softened
125g
Caster sugar
150g
Soft brown sugar
50g
Large egg, beaten
1
Plain flour
400g
Mixed spice
1 tsp
Bicarbonate of Soda
1 ¼ tsp
Salt
½ tsp
Low fat buttermilk
Approx. 250ml
Finely grated carrot
100g
Sultanas, chopped
30g
For the topping:
Ingredient
Quantity
Icing sugar
175g
A few drops of Vanilla Extract
Walnuts, finely chopped
50g
For the filling:
Ingredient
Quantity
Unsalted butter, softened
50g
Cream cheese, softened
100g
Icing sugar
300g
A few drops Vanilla Extract
1. First make the pies. In a mixing bowl, cream the butter and sugars together until pale and
creamy then beat in the egg.
2. Sift the flour, mixed spice, bicarbonate of soda and salt into another bowl. Gradually
add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient
buttermilk to make a smooth, thick cake mixture – Note: you may not require the full 250ml
buttermilk.
3. Add the grated carrot and sultanas and gently mix until combined.
4. Insert the whoopie pie plates then preheat the Dessert Maker for 4 minutes and when the
green READY light illuminates add a tablespoonful of mixture into each of the 6 moulds.
5. Close the lid and cook for 4 minutes or until the whoopie pies are golden and spring back
when touched.
6. Carefully remove from the Dessert Maker and transfer to a wire rack. Continue to bake until
all of the mixture is used.
7. For the topping, sift the icing sugar into a mixing bowl and add a few drops vanilla extract.
Gradually mix in 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly
over the peaked side of half the cold pies, smoothing the icing with the back of a knife.
Sprinkle with chopped walnuts and leave on a wire rack for a few minutes to set
8. For the filling, put the butter and cream cheese in a mixing bowl and beat until soft. Gradually
sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable
icing. Add a few drops of vanilla to flavour. Either spoon the filling into a piping bag fitted
withaplain1/2cm(5mm)nozzleandpipeovertheflatsidesoftheremainingpiehalves,or
alternatively, spread thickly using a knife.
9. When the icing has set sandwich the pies together.