KMix Review & My Nana's Carrot Cake :-)

Just before Christmas I started the debate of Kenwood vs KitchenAid. After doing my research I decided to go with the Kenwood and i'm so glad I did! I read a lot of reviews about both machines before I finally decided on the KMix but here are the main differences between the two.

The Kenwood has a 4L bowl, the KitchenAid has a 3.8L bowl - not a great difference but a difference non the less. As for power, the Kenwood has a 500W motor and the KitchenAid has a 300W motor, a significant difference. Also price wise - the KitchenAid retails at around £425 where as the Kenwood is around £300 (prices from John Lewis). I understand the KitchenAid is very good but is it £125 better or do they just get away with charging high prices as the larger 7l machine is shown on various tv shows? Also the Kenwood comes with an additional attachment (a paddle scraper mixer and also a splash guard!) I know I'm biased because I've not got a KMix but I love it and am not regretting not getting a KitchenAid one bit!

I got mine as a Christmas present from my Nana (also my housewarming present). I researched the machine and waited to find a good deal. My Kmix was £250 from John Lewis and I also got a free KMix kettle & Toaster (these retail at around £90 for the two!).

I've made a few things but thought it was appropriate to share my Nana's carrot cake recipe with you, with a few added tweaks of my own :-)

Ingredients

8oz / 225g SR flour (I used Gluten Free)
Pinch of salt
2 tsp ground cinnamon
6oz / 175g caster sugar
8fl oz / 225ml sunflower oil
4 medium free range eggs
6oz / 175g grated carrots
3oz / 85g chopped walnuts
3oz / 85g Sultana's
A little dark rum (optional)

topping
1oz / 25g butter
5oz / 150g cream cheese
8oz / 225g icing sugar
2drops vanilla extract

method

optional - soak sultanas in rum overnight (i find this makes them really plump and juicy)

sift flour, salt and cinnamon into bowl. stir in sugar.

Beat in oil & eggs (adding one at a time if doing this by hand)

 Add Carrots, Walnuts & Sultanas and Mix.

Pour into a Greased and lined cake tin ( I use a 1LB Loaf tin)
Bake for apron 1hour at Gas 4 / 180C

 (when you test it the skewer may come out a little sticky still)

Remove from the oven and leave to cool. Mine did catch a little on the top as you can see but once it had cooled I removed these bits with a sharp knife.

To make the topping - beat butter until soft, blend in cream cheese, sift in icing sugar (i didn't sift it and it got lumps!) & add vanilla.

Put the topping on the carrot cake once its completely cooled.

Enjoy with a cup of tea :-)

Jennifer xx