Recipes

Carrot Cake

Ingredients

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

Helpful Hints

  • Specialty Breads
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