Carrot Walnut Cake


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


Carrot Walnut Cake

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.

Cream Cheese Topping

With a paddle, mix all the ingredients together for 15 minutes on medium speed until smooth and aerated.

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