Carrot Cake Recipe


Equipment Needs: Bowl, 8’’cake tin, grater, sieve, spatula, whisk
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Difficulty: *
Garnishes: –

Serves 10
CreamCheese Icing
2.7 oz Cream Cheese
2 oz Butter
0.5 tsp Vanilla Extract
7 oz Confectioner’s Sugar

5 oz Carrots
3.5 fl Vegetable Oil
5 oz Caster Sugar
2 Eggs
5 oz Crushed Pineapple
5 oz Whole Wheat Flour
1 ½ tsp Baking Powder
½ tsp Salt
½ tsp Baking Soda
½ tsp Ground Cinnamon
2 oz Dried Coconut
4 oz Chopped Walnuts

Preparation Steps:
1. For the icing: Soften the cream cheese. Beat the cream cheese and butter together. Add
the vanilla and sift the confectioners’ sugar into the bowl and combine
2. Wash peel and re-wash and grate the carrots
3. Whisk the oil with the sugar, add the eggs and beat the mixture until fluffy. Drain and add
the pineapple and carrots and combine
4. Sift the flour, baking powder, salt, baking soda and cinnamon and fold through
the mixture
5. Add the coconut and walnuts and combine. Place the mixture into the lined and
greased tin

Cooking Steps:
1. Bake in the oven at 350°F for ~45 minutes, until cooked. Remove from the oven and cool
in the tin for 5 minutes. Turn onto a cake rack to cool

1. Spread or pipe the cream cheese icing over the cooled cake and garnish as desired

Note: Marzipan and food coloring can be made into carrots and leaves for decoration.

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