June 26, 2015
2 tablespoons butter
1/4 cup castor sugar
2 tablespoons vegetable oil.
1/4 teaspoon vanilla
1/3 cup self raising flour
1/4 cup finely grated carrot
1/4 teaspoon cinnamon
6 finely chopped walnuts
1Cooked in a round 5.5 litre SC ( any size cooker works )
32 tinned cans ( I used empty tinned tomato cans 400g)
4Wash the cans thoroughly . Remove the labels. Spray with cooking oil and then dust with flour to prevent sticking. An IceCream scoop is great to get the batter in the cans, approx 3 scoops per can.
6### I made carrot cakes but you can add whatever you like eg .. Chocolate , fruit etc.. Great for parties or portion control.
8Cream the butter , oil and sugar until fluffy. Add the egg and beat again until fluffy. Fold in the rest of the ingredients.
10Place approx 3 IceCream scoops per can or just fill cans up to half way. Tap the cans softly on the bench to remove any air bubbles.
12Place in your SC on high , tea towel under the lid for 40 - 50 mins (my SC was preheating while I made the batter) .
14Cooking time will be longer for more than 2 can cakes .
16Allow cakes to cool completely and then gently use a knife to remove them. Decorate however you like.
Submitted by Robyn clark
All fields are required to submit a review.
Notify me of new posts by email.
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.