• Prep Time 30 minutes
  • Cook Time 22 minutes
  • Serving For 21 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Carrot Cake:
  • 110g Caster Sugar
  • 2 Whole Egg
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 117g All Purpose Flour
  • 1 pinch Cinnamon Powder
  • 75g Walnut, coarsely chopped
  • 200g Grated Carrot
  • 67g Raisin
  • 150g Anchor Unsalted Butter, melted
  • Cream Cheese Frosting:
  • 300g Anchor Cream Cheese
  • 50g Icing Sugar
  • 30g Anchor Unsalted Butter


    For the Carrot Cake:
  1. Preheat oven at 170 °C.
  2. In a mixing bowl with whisk attachment, beat egg and sugar at medium speed until aerated.
  3. Then turn to low speed to add in sifted flour, baking powder, baking soda and cinnamon powder. Mix well.
  4. Add in grated carrot, chopped walnut and raisin. Mix well.
  5. Lastly, add in melted Anchor Butter to mix well.
  6. Fill the batter in 5cm cupcake liner to 70% of the height.
  7. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
  8. Set aside and allow to cool at room temperature.
  9. For The Cream Cheese Frosting:
  10. Thaw Anchor Cream Cheese at room temperature for 30 minutes or until soft.
  11. In a mixing bowl with paddle attachment, beat Anchor Cream Cheese and sifted icing sugar until smooth and creamy.
  12. Lastly, add in softened Anchor Butter and mix well.
  13. Use a piping bag with rosette star tip, pipe on top the cake and serve.

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