From the Anchor Yeast Kitchen
Carrot Cake Squares
Prep 2 hr
Baking Time
30–35 mins
Total 2 hr 35 mins
Makes 1 Pan of Carrot Cake Squares
easy
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By
Anchor Yeast Kitchen
Bake a delightful Pan of Carrot Cake Squares with our easy recipe! Packed with grated carrots, peanuts, and pineapple, and topped with creamy cream cheese icing. Ready in 2 hours and baked at 160°C—perfect for parties and family gatherings.
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Ingredients
375
ml
Brown sugar
( 1½ cups )
1
Egg, beaten
250
ml
Oil
300
g
Cake flour
( 2 x 250 ml + 125 ml / 2½ cups )
3
ml
Salt
( ½ tsp )
5
ml
Bicarbonate of Soda
5
ml
Mixed Spice
( 1 tsp )
10
ml
Cinnamon
( 2 tsp )
10
g
Anchor Instant Yeast
( 1 packet )
300
g
Carrots, grated
( ± 1¾ cups )
250
g
Peanuts, chopped
( 1 cup )
250
ml
Pineapple, grated
( 1 cup )
500
g
Cream Cheese
( 2 tubs )
100
g
Margarine/Butter
125
g
Icing Sugar
( 250 ml / 1 cup )
45
ml
Chopped Peanuts, to sprinkle
Method
Beat the brown sugar, egg and oil together until the sugar has dissolved and the mixture is thick.
Mix flour, salt, bicarbonate of soda, mixed spice, and cinnamon together. Add the Anchor Instant Yeast and mix.
Fold the egg mixture into the flour mixture until well mixed and smooth.
Stir in the grated carrot, peanuts and grated pineapple. Cover the bowl with greased plastic and leave to rest for 20 minutes.
Knock the batter down and spoon the mixture into 2 greased 20 x 20 cm square cake tins.
Even the batter out, cover with greased plastic and allow to rise in a warm place for about 35 – 40 minutes.
Bake in a preheated oven at 160 °C / 320 °F for 30 – 35 minutes, until light brown in colour
Remove from the oven and let stand for 5 minutes before turning out. Turn out onto a cooling rack and turn over so the top side is up.
Beat Cream cheese, margarine/butter and icing sugar together until smooth. Keep refrigerated. Decorate the carrot cake with the cream cheese icing and sprinkle with chopped peanuts.
Store in a sealed container and keep refrigerated until ready to serve.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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