This recipe is best with
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
Instructions
- 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.
- Gradually fold all the dry ingredients - flour, baking powder, soda, cinnamon, vanilla and walnuts into the mixture on slow speed.
- Fold in finely shredded carrot, prunes and raisins on slow speed for 10 seconds.
- Blend in oil on 1st speed for 30 seconds until evenly mixed.
- Transfer into three or four, 6in tins and bake on a tray of water for 35 to 40 minutes at 180°C.
- After baking apply Apricot Glaze and decorate with marzipan carrots.
- With a paddle, mix all the ingredients together for 15 minutes on medium speed until smooth and aerated.
Carrot Walnut Cake
Cream Cheese Topping
