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
Preheat oven to 180°C - 200°C.
Cream butter and sugar using beater / paddle for 2 minutes on medium speed.
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.
Scrape batter into a 250 mm pre-greased or papered baking tin, or it can be placed into muffin papers to make individual cakes.
Bake at approx. 180°C to 200°C for 20 to 40 minutes. If using muffin papers, reduce baking time to 20–25 minutes.
Finish with Lemon Cream Cheese frosting with Toasted Coconut.
