- PREPARATION TIME : 40 MINS
- COOKING TIME : 40 MINS
- TOTAL TIME : 1 1/2 HOUR
CARROT CAKE
INGREDIENTS
- A. 130G Vegetable Oil
- A. 120G Plain Flour
- A. 4G Bicarbonate Soda
- A. 170G Sugar
- A. 85G Eggs
- A. 1G Salt
- A. 4G Cinnamon Ground
- 100G Carrot (Grated)
- 50G Pecan Nuts
METHOD
- Mix the “A” ingredients in a mixing machine for 5 minutes.
- Grate the carrots and chop the nuts, then add them to the mix.
- Bake at 160C. Check to see if the cake is cooked then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
- Each layer at 520G.
- 2 layer per cake.
METHOD
- Warm the cream cheese, then mix with icing sugar.
- Whip both cream stiff peaks.
- Fold 1/3 of the cream with the cream cheese filling.
- Add rest of it when the mix is smooth.
- Use accordingly.
