Carrot Cake for a Crowd
If you want our carrot cake to even more “carroty” with visible specs of carrot and a looser texture, add some coarsely grated raw carrot as per instructions on the pack.
- Makes 1 loaf
- Recipe Category: Baking
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
Butter and line the base of a ± 29 cm x 13 cm or 23 cm x 13 cm loaf pan.
In a mixing bowl, beat the eggs and melted butter together for 30 seconds on high speed until well blended.
Continue beating while adding the oil.
Add the warmed milk and beat briefly on high speed.
Add the Carrot and Pineapple Mixture from the pack, plus the extra grated carrot, and beat in briefly.
Add the Cake Mix and ¼ cup (60 ml) of the nuts. Using a spatula, gently fold in the flour and nuts by hand until just combined, it is important not to overmix.
Scrape the mixture into the prepared pan.
Drop the pan on the work surface 5 times to level the cake.
Place in the oven and bake for ± 1 hour and 10 minutes.
The loaf is done when a thin-bladed knife inserted into the centre comes out clean and the loaf pulls away slightly from the sides of the pan.
Cool the loaf in the pan for 10 minutes.
Turn out and allow to cool completely before icing with cream cheese icing.
Cream Cheese Icing
Cream the butter until soft.
Add the cream cheese and beat lightly until smooth. Beat in the milk.
Add the Icing Mix and fold into the mixture or beat it in on slow speed until evenly blended.
Add a little more milk to soften if the icing is too firm.
Ice the top of the cake and decorate with the remaining ¼ cup (60 ml) chopped nuts and vegetable chips.
Store in an airtight container.
It will remain moist for 3 days.
It freezes well.
Carrot Cake for a Crowd
If you want our carrot cake to even more “carroty” with visible specs of carrot and a looser texture, add some coarsely grated raw carrot as per instructions on the pack.
- Makes 1 loaf
- Recipe Category: Baking
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position and preheat the oven to 180 °C.
Butter and line the base of a ± 29 cm x 13 cm or 23 cm x 13 cm loaf pan.
In a mixing bowl, beat the eggs and melted butter together for 30 seconds on high speed until well blended.
Continue beating while adding the oil.
Add the warmed milk and beat briefly on high speed.
Add the Carrot and Pineapple Mixture from the pack, plus the extra grated carrot, and beat in briefly.
Add the Cake Mix and ¼ cup (60 ml) of the nuts. Using a spatula, gently fold in the flour and nuts by hand until just combined, it is important not to overmix.
Scrape the mixture into the prepared pan.
Drop the pan on the work surface 5 times to level the cake.
Place in the oven and bake for ± 1 hour and 10 minutes.
The loaf is done when a thin-bladed knife inserted into the centre comes out clean and the loaf pulls away slightly from the sides of the pan.
Cool the loaf in the pan for 10 minutes.
Turn out and allow to cool completely before icing with cream cheese icing.
Cream Cheese Icing
Cream the butter until soft.
Add the cream cheese and beat lightly until smooth. Beat in the milk.
Add the Icing Mix and fold into the mixture or beat it in on slow speed until evenly blended.
Add a little more milk to soften if the icing is too firm.
Ice the top of the cake and decorate with the remaining ¼ cup (60 ml) chopped nuts and vegetable chips.
Store in an airtight container.
It will remain moist for 3 days.
It freezes well.