From the Anchor Yeast Kitchen
Carrot Cake
Prep 2 hr 30 mins
Baking Time
45–50 mins
Total 3 hr 20 mins
Makes 1 Carrot Cake
easy
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By
Anchor Yeast Kitchen
The perfect homemade Carrot Cake - a simple, moist, yummy cake made with fresh carrots, walnuts and that aromatic condiment cinnamon.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
375
ml
Oil
( 1½ cups )
250
ml
Brown sugar
( 1 cup )
250
ml
Castor sugar
( 1 cup )
250
ml
Vanilla essence
( 2 tsp )
6
Large eggs
360
g
Cake flour
( 3 x 250 ml / 3 cups )
10
ml
Salt
( 2 tsp )
10
ml
Cinnamon
( 2 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
750
ml
Carrots, grated (medium size)
( 3 x 250 ml / 3 cups )
250
ml
Dried Fruit Cake Mix
( 1 x 250 ml / 1 cup )
185
ml
Walnuts, chopped (⅓ cup), reserve about 2 tbsp for decoration
Frosting
120
g
Butter
250
g
Smooth Cream Cheese
( 1 tub )
750
ml
Icing sugar
( 3 x 250 ml / 3 cups )
45
ml
Lemon juice
( 3 tbsp )
10
ml
Vanilla essence
( 2 tsp )
Method
Beat the oil, brown sugar and castor sugar together. Add the vanilla essence and mix.
Add 6 eggs, one at a time, whilst beating on low speed.
Mix the flour, salt and cinnamon together. Add the Anchor Instant Yeast and stir through. Sift the flour mixture into the batter mixture. Beat for 2 minutes until well blended.
Stir in the grated carrot, dried fruit cake mix and walnuts until evenly distributed.
Pour the batter into 2 x 23 cm greased and lined cake tins. Cover with greased plastic and allow to rise in a warm place until double in size, about 40 – 45 minutes.
Bake in a preheated oven at 180 °C / 350 °F for 45 – 50 minutes.
Remove from the oven. Cool in the pan for 10 minutes, turn out onto a cooling rack and remove the lining.
For the frosting – beat the butter until softened. Add the cream cheese and beat until smooth.
Add half the icing sugar and beat, then the other half. Add the lemon juice and essence. Mix, cover and refrigerate.
Once the cakes have cooled, cut each into 2 layers, using a bread knife. Place one layer down, cut side up, and cover the top with icing. Repeat the process until all the layers have been stacked.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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