User Manual

31
Carrot Cake
Bake – Indirect Medium Heat
Equipment: Weber Ware frying pan
20 mins prep – 45 mins cook
Serves 6
Ingredients
1 cup light brown sugar, firmly packed
½ cup sour cream
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 orange, zested
2 teaspoons ground cinnamon
¼ teaspoon fine sea salt
2 medium carrots, grated
½ cup tin crushed pineapple
40g walnuts, toasted, chopped
1 ½ cups self-raising flour, sifted
Canola spray oil
For the icing
250g cream cheese, room temperature
2 cups icing mixture, sifted
2 oranges, zested
1 ½ tablespoons orange juice
80g walnuts, toasted, chopped
Method
Turn on and preheat your Weber Pulse™
for indirect cooking over medium heat.
Place the brown sugar, sour cream, oil,
eggs, vanilla, orange zest, cinnamon and
salt in a large bowl and beat until well
combined. Add the carrots, pineapple and
walnuts then mix through well. Finally add
the flour and stir until just combined.
Spray the Weber Ware frying pan with oil
and pour the cake batter in.
Once the barbecue has preheated, open
the lid and brush the cooking grills clean
with a Weber grill brush, then adjust the
control knobs down to ONE NOTCH LESS
THAN MEDIUM.
Place the frying pan in the centre of the
cooking grills and bake the cake for 35-
45 minutes or until a skewer comes out
clean. Remove from the barbecue and
turn onto a cake cooling rack.
To make the icing, beat the cream cheese,
icing sugar, orange zest and juice until
smooth and lump free. Once the cake is
cold top with the icing and walnuts.