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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.

Shop Velvet

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.

Carrot Cake