Carrot Cake - Dennis Edwards Foodservice
Take this fool-proof recipe and adapt it how you like, adding your choice of toppings and decorations. If you don’t want to make one big cake, scoop the mixture into muffin cases instead.
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Cooking tools:
- Hand mixer
- Sifter
- Loose-bottomed cake pan
- Cooling rack
- Kitchen scale
- Microplane
- Grater
- Skewer
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Parchment paper
- Refrigerator
- Airtight container
- Plastic wrap
Ingredients
- 155ml sunflower oil, plus extra for greasing
- 230g self-raising flour
- 1tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp ground ginger
- 230g light brown muscovado sugar
- The zest of 1 orange
- 100g pecans, halved
- 260g carrots, peeled and coarsely grated
- 3 medium free-range eggs, beaten
- 50g butter, softened
- 200g full-fat cream cheese – half fat/fat free won’t set properly
- 100g icing sugar, plus extra to dust
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