Carrot Cake

Ingredients Weight

Group A

Whole Eggs 350g

Group B

Golden Mix 1000g

Water or UHT Milk 50g

Bread Flour 50g

Corn Oil 300g

Baking Soda 3g

Group C

Grated Carrot 500g

Chopped Walnut 140g

Brown sugar 50g

Cinnamon powder 1g

Vanilla flavor 5g

Toppings

Cream Cheese 500g

Icing Sugar 300g

Butter (Softened) 120g

Lemon Juice 50g


Product Method

  1. Mix whole eggs until light at medium speed.
  2. Slowly add in Group 2, blend at slow speed for 1 minute. Scrape down sides.
  3. Beat on medium speed for about 4 minutes.
  4. Gradually add in Group 3 and blend at slow speed for 2 minutes.
  5. Add batter to cake tin until approximately 3⁄4 full.
  6. Bake at 165°C (top) and 175°C (bottom) for about 1hr 20minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.