Recipes

Carrot Cake

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
225 g Softened Butter 0.9 cup
300 g Caster Sugar 1.4 cups
300 g Whole Egg (5 x 60g) 5 each
400 g Kangaroo Flour Rising 0.8 packet
285 g Pineapple, crushed 1.6 cups
5 g Nutmeg (ground) 2 tsp
10 g Cinnamon (ground) 3.8 tsp
10 g Sodium Bi-carbonate 2 tsp
455 g Carrots (shredded) 3.3 cups

Method

  1. Cream butter and sugar using beater / paddle for 2 minutes on medium speed.
  2. Add the rest of the ingredients to the mixing bowl, and mix on slow speed until all ingredients are combined, scrape bowl and mix on slow for a further 3 minutes.
  3. Scrape batter into a 250 mm pre-greased or papered baking tin or it can be placed into muffin papers to make individual cakes.
  4. Bake at approx. 180 to 200° Celsius for 35 to 40 minutes if using muffin papers reduce baking time to 20 –25 minutes.
  5. Finish with Lemon Cream Cheese frosting with Toasted Coconut

  • Sweet Bread
  • Bake for 20 - 40 minutes
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