Carrot Cake

A teatime treat which everyone will love.


Difficult
40 Minutes
Carrot Cake
1

Carrot Cake

Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 and grease and line a 20cm (8 inch) loose bottomed cake tin.

2

In a large bowl, sieve together the flour, Bicarbonate of Soda, Baking Powder, spices and sugar.

3

Combine the eggs with the oil and add to the dry ingredient. Beat until smooth.

4

Add the carrots, sultanas and chopped nuts and mix well.

5

Pour into the tin and bake for approx. 55 minutes until firm to the touch. Leave to cool in the tin for 10 minutes then transfer to a wire rack.

6

To make the filling, put the cream cheese and butter into a large bowl and beat until smooth. Add the Vanilla Extract and the milk then gradually beat in the icing sugar.

7

When the cake has cooled completely, cut in half and sandwich together with half the filling. Spread remaining filling on top.

8

Add the remaining walnut halves to decorate.

Dr. Oetker wünscht Ihnen gutes Gelingen mit Ihrem Carrot Cake Rezept

Nutritional Information For the recipe Carrot Cake

  Per serving Per 100g/ ml
Energy 1723 kJ
411 kcal
1687 kJ
403 kcal
Fat 22 g 21 g
Carhohydrate 50 g 49 g
Protein 3.3 g 3.2 g

Ingredients (10 - 12 servings )

For the recipe Carrot Cake

For the Cake:

  • 175 g Self-Raising Flour (6 oz)
  • Dr. Oetker Bicarbonate of Soda Sachet (1 tsp)
  • Dr. Oetker Baking Powder Sachet (1 tsp)
  • 5 g Ground Cinnamon (1 tsp)
  • 2 g Ground Nutmeg (½ tsp)
  • 175 g Caster Sugar (6 oz)
  • Medium Eggs x 3
  • 150 ml Olive Oil (5 fl.oz)
  • 175 g Carrots (6 oz) Grated
  • 50 g Sultanas (2 oz)
  • 50 g Walnuts (2 oz) Chopped, plus extra for decorating.

For the Filling:

Dr. Oetker Products Used

Product Details

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