Carrot Cake
Made with St-Allery® Liquid Butter Blend
Cooking Time
60 mins
Serving Suggestion
14 people
Difficulty
Allergy information
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How to make Carrot Cake
1
Shred the carrots in a food processor. Add the eggs and St-Allery Liquid and mix for 5 minutes at medium speed. Add all the dry ingredients and mix until homogeneous. Bake for 40 minutes at 165°C.
2
Prepare the cream cheese spread by mixing the cream cheese with the concentrated milk until homogeneous. Apply a thin layer on the cake and put it in the freezer.
3
For the white chocolate glaze, melt the white chocolate and add the oil. Let the glaze cool down until 32°C. Glaze the frozen cake and decorate the cake as desired.
Other Ingredients
Carrot cake:
1200 g flour
400 g brown sugar
500 g sugar
40g baking powder
18g salt
10 g cinnamon powder
1000 g peeled carrots
640 g eggs
500 g St-Allery Liquid Butter Blend
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Cream cheese spread:
800 g cream cheese
200 g sugared concentrated milk
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White chocolate glaze:
1000 g white chocolate
150 g sunflower oil