• Prep Time 30 minutes
  • Cook Time 40 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Carrot Cake:
  • 185g superfine flour
  • 1.5tsp baking soda
  • 1/2 tsp salt
  • 1tsp ground cinnamon
  • 220ml canola oil
  • 80g granulated sugar
  • 120g soft brown sugar
  • 1tsp vanilla extract
  • 3 large eggs
  • 225g grated carrots (3 medium carrots)
  • 75g coarsely chopped walnuts
  • 50g raisins
  • Cream Cheese Frosting:
  • 225g Anchor Cream Cheese, at room temperature
  • 100g icing sugar
  • 1/3 cup (80 ml) Anchor UHT Whipping Cream
  • 1/2 cup (50 grams) coarsely chopped walnuts, for toppings

Instructions

    Carrot Cake:
  1. Line a 8 inch pan with baking paper.
  2. Mix all the dry ingredients - flour, baking powder, salt and cinnamon together.
  3. In the mixing bowl, whisk oil, sugar and vanilla extract until well combined. Whip the eggs with a fork and add them into the mixture.
  4. Sift in the dry ingredients in 3 parts into the wet mixture. Whisk till combined.
  5. Add in carrots, walnuts and raisins.
  6. Pour the mixture into the pan and bake for 40 mins at 180°C.
  7. Cream Cheese Frosting:
  8. Thaw cream cheese at room temperature for at least 30 min.
  9. Beat cream cheese till smooth and add in the icing sugar.
  10. Mix in the whipping cream and beat for another minute.
  11. Scoop some frosting onto the top of a cooled carrot cake and use the back of the spoon to give it a swirl effect.
  12. Topped with some chopped walnuts and serve.

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