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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Silver Palate Carrot Cake

12.0

20g unsalted butter, to butter the tins

20g flour to flour the un-papered sides of the tins

Bowl 1

300g bakers flour

10g ground cinnamon

375g powdered sugar or pure icing sugar

100g sultanas

126g currants

100g coconut, your choice

100g shelled weight walnuts, chopped

Bowl 2

400g p/w carrot, processed until fine or grated

250g mild EVO or quality vegetable oil, not Canola

20g strained fresh lemon juice

3 room temperature eggs, beaten

Frosting

50g icing sugar

60g unsalted butter, very soft but not melted

20g strained fresh lemon juice

250g Neufchatel cheese or Philadelphia Cream Cheese, room temperature very soft

Preheat oven to 165°C.
Mix everything in bowl one, the dry ingredients, together.
Mix everything in bowl two together.
Combine the two.
Either evenly divide the mix between your log tins or put it into your square tin.
Smooth the top with a bowl scraper and put your cakes into the centre of the oven.
Check after 30 minutes, the log tins should be close to cooked maybe another 10 minutes…check with a skewer.
The square tin will take about one hour, however after the 30-minute timer check it every 15.
Allow the cooked cakes to stand in the tin on a rack for 15 minutes.
Flip them out of the tins onto a rack…set a timer for another 15 minutes and then flip them top side up.
For the frosting, put everything into a bowl and mix until smooth.
Frost the tops.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 75 weeks ago

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