Enjoy a fluffy cream cheese frosting that makes the ultimate topper for a moist and classic carrot cake!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 80 mins Cook : 40 mins Ready in : 120 mins Serves : 30 Servings
INGREDIENTS:
Ingredients for Cake
- 150g Fine Sugar (Group 1 – Cream together)
- 200g Fine Sugar (Group 1 – Cream together)
- 3 Egg (Group 1 – Cream together)
- 200ml Corn Oil (Group 1 – Cream together)
- 170g Cake Flour (Group 2 – Dry ingredients)
- 1 1/2 tsp Baking Powder (Group 2 – Dry ingredients)
- 3/4 tsp Baking Soda (Group 2 – Dry ingredients)
- 1 1/2 tsp Cinnamon (Group 2 – Dry ingredients)
- 1/2 tsp Vanilla Powder (Group 2 – Dry ingredients)
- 200g Grated Carrot (Group 3)
- 80g Walnut Chopped (Group 3)
- 100g Pineapple Chopped (dehydrated) (Group 3)
Ingredients for Cream Cheese Frosting
- 75g Whipped Cream (35%)
- 6oz Cream Cheese (softened)
- 6 tbsp Creamy Salted Butter
- 3 cups Icing Sugar
- 1 tbsp Lemon Juice
DIRECTIONS:
- For the cake, follow steps 2 to 6.
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Use 10″ x 10″ tray.
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Whisk Group 1 until combined.
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Add group 2 dry ingredients.
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Add in the grated carrot, walnut, pineapple, raisins.
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Bake at 180ºC for 30mins – 40mins till cooked. Cool in tin for 1hr.
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For the cream cheese frosting, follow steps 8 to 9.
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Cream all ingredients together except whipping cream.
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Fold in the whipped cream into Cheese mixture.