Carrot and Walnut Tray Bake
A tea-time treat
Gaggenau’s own recipe
SERVES: 30 squares
APPLIANCE: Steam oven - Setting 170C / 60% humidity
COOKING TIME: 35 -40 minutes (15mins prep)
DIFFICULTY: Simple
Ingredients
Cake
375ml melted butter
6 medium eggs
350g soft brown sugar
200g carrots, peeled and grated
350g self-raising flour
¾ teasp bicarbonate of soda
2 teasps ground cinnamon
¾ teasp ground ginger
250g chopped walnuts
Icing
250g full-fat cream cheese
4 tbsps icing sugar
Method
Finely grated zest of an orange (optional)
Preheat the combination steam at 170C/60% humidity.
Lightly oil the unperforated cooking insert and line the base with baking parchment.
Mix together the melted butter, beaten eggs and sugar. Stir in the carrots.
Sift the flour, bicarbonate of soda, cinnamon and ginger into the egg and sugar mixture and fold together.
Fold in the 175g walnuts and place mixture into the prepared tray.
Place in the pre-heated oven and bake for 35-40 minutes.
Turn out onto a wire rack and cool.
Meanwhile make the icing by beating the cream cheese, icing sugar and orange zest together until well combined.
Using a palette knife spread the icing evenly over the cool cake and sprinkle the remaining chopped walnuts on top.
Cut into squares and serve.