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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
- Line a 8 inch pan with baking paper.
- Mix all the dry ingredients - flour, baking powder, salt and cinnamon together.
- 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.
- Sift in the dry ingredients in 3 parts into the wet mixture. Whisk till combined.
- Add in carrots, walnuts and raisins.
- Pour the mixture into the pan and bake for 40 mins at 180°C.
- Thaw cream cheese at room temperature for at least 30 min.
- Beat cream cheese till smooth and add in the icing sugar.
- Mix in the whipping cream and beat for another minute.
- Scoop some frosting onto the top of a cooled carrot cake and use the back of the spoon to give it a swirl effect.
- Topped with some chopped walnuts and serve.
Carrot Cake:
Cream Cheese Frosting:
