This recipe is best with
Recipe Ingredient
- Orange Carrot Cake:
- 4 Whole Eggs
- 200g Caster Sugar
- 200g All Purpose Flour
- 4tsp Baking Powder
- 120g Anchor Unsalted Butter
- 150g Corn Oil
- 200g Carrot (shredded)
- 65g Walnut (lightly toasted, chopped)
- Orange Zest
- Cream Cheese Frosting:
- 375g Anchor Cream Cheese
- 75g Anchor Unsalted Butter
- 120g Icing Sugar
- Orange Zest
Instructions
- Preheat oven at 170 °C.
- In a mixing bowl with whisk attachment, whip eggs and sugar until light and fluffy. Then Transfer to a medium bowl.
- Sift flour and baking powder together then fold into the egg mixture using a spatula.
- Melt Anchor Butter and mix into the mixture, followed by corn oil.
- Lastly, add in shredded carrot, chopped walnut and orange zest into the mixture. Mix well.
- Spread the batter into the 9X9 inch baking pan.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool.
- Thaw Anchor Cream Cheese at room temperature for at least 30 minutes to soften.
- In a mixing bowl with paddle attachment, beat Anchor Cream Cheese with icing sugar until smooth.(no lumps)
- Add in softened Anchor Butter and orange zest, continue beat until creamy. (approximately 5 minutes)
- Spread the frosting onto the top of the carrot cake. Deco as you desire. Serve chill.
Orange Carrot Cake:
Cream Cheese Frosting:
