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Baking Recipes

Carrot Cake

45 minutes
Carrot Cake
  • Step 1

    Preheat oven to 180°C and place rack in centre of oven. Butter two 23 x 5cm cake pans and line the bottoms of the pans with a circle of parchment paper.

  • Step 2

    Toast the pecans or walnuts until lightly browned and fragrant, cool and then chop coarsely.

  • Step 3

    Peel and finely grate the carrots. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

  • Step 4

    In another bowl beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light coloured. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.

  • 1 cup walnuts
  • 340g local carrots (about 2 - 1/2 cups finely grated)
  • 260g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 4 local eggs
  • 1 1/2 cups (300g) granulated white sugar
  • 1 cup (240ml) sunflower Oil
  • 2 tsp pure vanilla extract
  • Cream cheese frosting
  • 1/4 cup (57g) unsalted butter, room temperature
  • 8 ounces (227g) cream cheese, room temperature
  • 2 cups (230g) confectioners (powdered or icing) sugar, sifted
  • 1 tsp (4g) pure vanilla extract