DifficultyAdvanced

Carrot Cake counts as vegetables, doesn't it?

Carrot Cake

Yields1 Serving
Prep Time1 hr 20 minsCook Time1 hrTotal Time2 hrs 20 mins

Ingredients:
For the Cake:
 6 cups flour
 4 cups carrots, peeled and finely grated
 6 large eggs, room temperature
  cup First Choice Amasi, at room temperature
 4 cups sugar
 3 cups vegetable oil
 2 tsp vanilla essence
 1 cup chopped pecan nuts
 4 tsp baking powder
 2 tsp baking soda
 2 tsp salt
 2 tsp ground cinnamon
 2 tsp ground ginger
 ¼ tsp ground cloves
 1 cup tinned crushed pineapple
 ½ cup cranberries, chopped
For the Icing:
 1 cup First Choice Vanilla Velvet, whipped
 1 tub of cream cheese
 ½ cup icing sugar
 100 g First Choice Butter

Directions:
For the Cake:
1

Preheat the oven to 160°C degrees. Coat the cake pans (see below) with cooking spray. Line with baking paper; dust with flour, and tap out any excess. Set aside.

2

Whisk together the carrots, eggs, crushed pineapple, First Choice Amasi, sugar, oil and vanilla essence in a large bowl.

3

Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir the flour mixture into the carrot mixture until completely combined.

4

Mix in the cranberries and pecans.

5

Pour the batter to the prepared tins.

6

Bake until a cake tester inserted in the centres comes out clean. Transfer to wire racks; let cool in the pans for 40 minutes.

7

Unmold onto racks. Remove the baking paper, and cool completely.

For the Icing:
8

Whip the First Choice Vanilla Velvet.

9

Whip the First Choice Butter separately.

10

Whip the cream cheese with the butter.

11

Add the icing sugar and whip for 2 minutes.

12

Gently mix Velvet in with a spatula.

13

Chill in the fridge for an hour.

14

Cut each layer of cake in half.

15

Layer icing in between each layer and sprinkle with chopped nuts.

Ingredients

Ingredients:
For the Cake:
 6 cups flour
 4 cups carrots, peeled and finely grated
 6 large eggs, room temperature
  cup First Choice Amasi, at room temperature
 4 cups sugar
 3 cups vegetable oil
 2 tsp vanilla essence
 1 cup chopped pecan nuts
 4 tsp baking powder
 2 tsp baking soda
 2 tsp salt
 2 tsp ground cinnamon
 2 tsp ground ginger
 ¼ tsp ground cloves
 1 cup tinned crushed pineapple
 ½ cup cranberries, chopped
For the Icing:
 1 cup First Choice Vanilla Velvet, whipped
 1 tub of cream cheese
 ½ cup icing sugar
 100 g First Choice Butter

Directions

Directions:
For the Cake:
1

Preheat the oven to 160°C degrees. Coat the cake pans (see below) with cooking spray. Line with baking paper; dust with flour, and tap out any excess. Set aside.

2

Whisk together the carrots, eggs, crushed pineapple, First Choice Amasi, sugar, oil and vanilla essence in a large bowl.

3

Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir the flour mixture into the carrot mixture until completely combined.

4

Mix in the cranberries and pecans.

5

Pour the batter to the prepared tins.

6

Bake until a cake tester inserted in the centres comes out clean. Transfer to wire racks; let cool in the pans for 40 minutes.

7

Unmold onto racks. Remove the baking paper, and cool completely.

For the Icing:
8

Whip the First Choice Vanilla Velvet.

9

Whip the First Choice Butter separately.

10

Whip the cream cheese with the butter.

11

Add the icing sugar and whip for 2 minutes.

12

Gently mix Velvet in with a spatula.

13

Chill in the fridge for an hour.

14

Cut each layer of cake in half.

15

Layer icing in between each layer and sprinkle with chopped nuts.