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Coconut carrot cake
INGREDIENTS
2 ¼ cups (280g) plain flour
2 tsp. bicarb soda
¼ tsp. salt
2 tsp. ground cinnamon
3 eggs
½ cup (125ml) buttermilk
¼ cup (70ml) vegetable oil
1.
In a medium bowl, sift together flour, bicarb soda, salt and cinnamon. Set aside. In a separate large bowl, combine eggs,
buttermilk, oil, sugar and vanilla essence. Mix well. Add flour mixture and mix well.
2.
In a medium bowl, combine grated carrot, coconut, walnuts, pineapple and raisins.
3.
Using a large wooden spoon or a whisk, add carrot mixture to cake mixture and fold in well.
4.
Grease the base and sides of the inner pot, add the mixture and smooth the top of mixture to create level finish.
5.
Press BAKE button, set cooking time for 59 minutes and press START.
6.
Once cooled, add optional topping if required.
Cooking time starts once pressure has been maintained.
Set the valve to
"Bake"
position. Check that the float valve is in the down position.
60
Bake
1 ½ cups (315g) caster sugar
2 tsp. vanilla essence
250g grated carrot
1 cup (90g) desiccated coconut
1 cup (125g) chopped walnuts
210g crushed pineapple with juice (about half a tin)
1 cup (155g) raisins or sultanas
Pre+Cooking time
1 hr 20 mins
Topping (optional)
125g unsalted butter
3 tbsp. icing sugar
200g cream cheese, softened
SERVES 8~10
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