Recipes

Carrot Cake

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
225 g Softened Butter ⅞ cup
300 g Caster Sugar 1⅜ cups
300 g Whole Egg (5 x 60g) 5 each
400 g Wallaby Bakers Flour 2½ cups
25 g Baking Powder 5 tsp
285 g Pineapple, crushed 1½ cups
5 g Nutmeg (ground) 2 tsp
10 g Cinnamon (ground) 4 tsp
10 g Sodium Bi-carbonate 2 tsp
455 g Carrots (shredded) 3½ cups

Method

  1. Preheat oven to 180°C - 200°C.

  2. Cream butter and sugar using beater / paddle for 2 minutes on medium speed.

  3. 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.

  4. Scrape batter into a 250 mm pre-greased or papered baking tin, or it can be placed into muffin papers to make individual cakes.

  5. Bake at approx. 180°C to 200°C for 20 to 40 minutes.  If using muffin papers, reduce baking time to 20–25 minutes.

  6. Finish with Lemon Cream Cheese frosting with Toasted Coconut.

  • Laucke Specialities
  • Bake 20 - 40 minutes
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