• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Easy
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Carrot Walnut Cake
  • 15g emulsifier (Quick 75)
  • 390g sugar
  • 7g salt
  • 280g eggs
  • 280g all purpose flour
  • 70g bread flour
  • 7g baking powder
  • 4g baking soda
  • 10g cinnamon
  • 4g vanilla
  • 105g walnuts (chopped)
  • 350g carrots (shredded)
  • 140g prunes
  • 140g raisins
  • 210g corn oil
  • Cream Cheese Topping
  • 500g Anchor cream cheese
  • 125g Anchor butter
  • 85g sour cream
  • 125g dextrose
  • 75g icing sugar


    Carrot Walnut Cake
  1. Mix emulsifier, sugar, salt and eggs on medium speed for 5 - 10 minutes. The batter should turn white but still watery and not thick at this stage.
  2. Gradually fold all the dry ingredients - flour, baking powder, soda, cinnamon, vanilla and walnuts into the mixture on slow speed.
  3. Fold in finely shredded carrot, prunes and raisins on slow speed for 10 seconds.
  4. Blend in oil on 1st speed for 30 seconds until evenly mixed.
  5. Transfer into three or four, 6in tins and bake on a tray of water for 35 to 40 minutes at 180°C.
  6. After baking apply Apricot Glaze and decorate with marzipan carrots.
  7. Cream Cheese Topping
  8. With a paddle, mix all the ingredients together for 15 minutes on medium speed until smooth and aerated.

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