Bake-at-home carrot cake with cream cheese icing
There's a lot of different carrot cake recipes out there - this is a classic from our childhoods, with the addition of pineapple, and a slight twist: we use pepitas in place of walnuts, to keep the cake lunch box-friendly. We prep the carrots and pineapple, whisk the eggs and then mix with the other wet ingredients. We fold the flour into the carrot mixture and add cinnamon and pepitas until well combined.
The cream cheese icing is an oldie but a goodie - cream cheese whipped with butter, vanilla and icing sugar till pale and fluffy.
We dish them both up separately and then snap-freeze them; all you have to do is defrost, bake, cool and spread on the icing. You get all the glory and the bonus of a house filled with the irresistible smell of baking.
Carrots, pineapple, caster sugar, brown sugar, egg, rice bran oil, self-raising flour, cinnamon, pepitas, salt.
Cream cheese icing - cream cheese, butter, vanilla extract, icing sugar.
|PER LOAF WITH ICING|
Once the cake has cooled, spread with the supplied cream cheese icing and serve with tea, coffee or a glass of milk.
Frozen product, once defrosted, cook within 24 hours. After cooking, store in an airtight container in the fridge and use within 5 days.
PLEASE NOTE: This is a raw mix and should be fully cooked before consumption. Although this product has been stored in the freezer, it never freezes solid.
Remove plastic film and place tray in a preheated 180C oven and bake for 50 - 55 minutes (from defrosted) to 65-75 minutes (from frozen) or until