Carrot Cake with Cream Cheese Icing and Crushed Peanuts

Production Breakdown:

• Total Finished Product: 5 kg
• Carrot Cake: 4 kg
• Cream Cheese Icing: 1 kg
• Crushed Peanuts: 100 g (for topping)

Ingredients:

For the Carrot Cake:

• 1.5 kg Edlyn Carrot Cake Mix
• 1 L Full Cream Milk
• 300 g Vegetable Oil
• 5 Large Eggs
• 500 g Grated Carrots (freshly grated)

For the Cream Cheese Icing:

• 500 g Cream Cheese, softened
• 250 g Unsalted Butter, softened
• 200 g Icing Sugar (adjust to taste)
• 5 g Vanilla Extract (optional)
• 100 g Crushed Peanuts (for topping)

Cooking Method:

1. Preparing the Carrot Cake:

   • In a large mixing bowl, combine the Edlyn Carrot Cake Mix with the full cream milk, vegetable oil, and eggs. Mix until well combined using an electric mixer for about 2-3 minutes.
   • Fold in the grated carrots with a spatula until evenly distributed in the batter.

2. Baking the Cake:

   • Preheat the oven to 160°C (fan-forced).
   • Grease and line a 1/1 gastro tray (or appropriate baking pans) with baking paper.
   • Pour the carrot cake batter into the prepared tray and smooth the top.
   • Bake in the preheated oven for approximately 40-50 minutes or until a skewer inserted in the centre comes out clean.
   • Once baked, remove from the oven and allow to cool in the tray for about 10-15 minutes before transferring to a wire rack to cool completely.

3. Preparing the Cream Cheese Icing:

   • In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
   • Gradually add the icing sugar and continue to beat until well combined. Add vanilla extract, if desired, mixing until smooth.

4. Assembling the Cake:

   • Once the carrot cake is completely cooled, spread a generous layer of cream cheese icing evenly over the top of the cake.
   • Sprinkle crushed peanuts evenly over the icing for added texture and crunch.