Carrot Cake with Cream Cheese Icing and Crushed Peanuts
Sign in to rate this recipe
Make this recipe your way, free
Chef Gordonbot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
**Preparing the Carrot Cake:**
- 2
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.
- 3
Fold in the grated carrots with a spatula until evenly distributed in the batter.
- 4
**Baking the Cake:**
- 5
Preheat the oven to 160°C (fan-forced).
- 6
Grease and line a 1/1 gastro tray (or appropriate baking pans) with baking paper.
- 7
Pour the carrot cake batter into the prepared tray and smooth the top.
- 8
Bake in the preheated oven for approximately 40-50 minutes or until a skewer inserted in the centre comes out clean.
- 9
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.
- 10
**Preparing the Cream Cheese Icing:**
- 11
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
- 12
Gradually add the icing sugar and continue to beat until well combined. Add vanilla extract, if desired, mixing until smooth.
- 13
**Assembling the Cake:**
- 14
Once the carrot cake is completely cooled, spread a generous layer of cream cheese icing evenly over the top of the cake.
- 15
Sprinkle crushed peanuts evenly over the icing for added texture and crunch.
- 16
**Serving:**
- 17
Cut the carrot cake into portions and serve.
Production Breakdown:
- Carrot Cake: 4 kg
- Cream Cheese Icing: 1 kg
- Crushed Peanuts: 100 g (for topping)
-
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.
-
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.
-
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.
-
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.
-
Serving:
- Cut the carrot cake into portions and serve.
This Carrot Cake topped with cream cheese icing and crushed peanuts will be moist, flavorful, and a crowd-pleaser! If you need any more adjustments or have additional recipes in mind, just let me know! Enjoy your baking!
