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CARROT CAKE
Prep/Cooking Time: 90-120 Minutes
Printable VersionIngredients
- 12 eggs
- 1.35 kilo sugar
- 1 kilo vegetable oil
- 425g AP flour
- 425g strong flour
- 45g baking powder
- 30g cinnamon
- 900g carrots
- 100g raisins
Instructions
- Place the eggs and sugar in a large machine mixing bowl
- Using a whisk attachment beat till light in colour
- Sieve the flour, baking powder and spices onto a baking sheet
- Wash the carrots and remove the ends
- Grate the carrots and keep in a bowl
- On the machine slowly add the oil to the egg mix till all is absorbed
- Once all oil is absorbed fold in the sieved ingredients
- Once combined add to the mix the grated carrots and raisins
- Fold through making sure the carrot is well distributed and not clumped
- Transfer the mix into 6 loaf tins that have been sprayed with oil and coated with flour
- Cook in a pre-heated oven at 190c for 40 minutes or until a skewer comes out clean
- Leave to cool naturally
Icing ingredients
- 220g cream cheese
- 160g butter
- 680g icing sugar
- 1 tsp vanilla
Instructions
- Place the cream cheese and butter in a small machine mixing bowl
- Add to the bowl the vanilla
- Sieve the icing sugar and add to the mixing bowl
- Mix on a low speed till all ingredients are combined
- Once well combined turn up the speed and whip for 2 minutes
- Remove from the machine and cover the cooled cakes immediately
Do not chill the mix prior to use as it will solidify and you will not be able to spread it
