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McKenzies Foods logo Recipe photo of Classic Carrot Cake
Serves
8
Prep
25
mins
Cooking
60
mins
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Home » Recipes » Sweet & Savoury Baking » Classic Carrot Cake

Classic Carrot Cake

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Directions
Step 1

Preheat oven to 160C. Line a 25cm round cake tin with baking paper.

Step 2

Sift flours, baking powder, Bi-Carb, cinnamon and mixed spice in a large bowl.

Step 3

Stir in almond meal, sugar, carrots, walnuts and egg yolks.

Step 4

In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into carrot mixture with a metal spoon until just blended.

Step 5

Pour into tin and bake for 60 minutes or until a skewer comes out clean. Allow to cool.

Step 6

TO MAKE FROSTING:rnCombine cream cheese, lemon juice and icing sugar in a bowl and mix well. Ice cake and then press handfuls of shredded coconut onto cake.

Tips

  • To make mini cakes, pour mixture into greased muffin trays. Top with icing and sprinkle with coconut.

Ingredients
  • CAKE INGREDIENTS:
  • 55g McKenzie's Rice Flour
  • 50g McKenzie's Corn Flour
  • 2 tsps McKenzie's Baking Powder
  • 1 tsp McKenzie's Bi-Carb Soda
  • 1 tbs McKenzie's Ground Cinnamon
  • 1 tbs McKenzie's Mixed Spice
  • 200g McKenzie's Almond Flour
  • 220g brown sugar
  • 2 medium carrots, peeled and grated
  • 40g walnuts, chopped
  • 4 eggs, separated
  • FROSTING INGREDIENTS:
  • 250g cream cheese, softened
  • 1 tbs lemon juice
  • 85g icing sugar
  • 1 cup McKenzie's Shredded Coconut

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Related Products


  • McKenzie's Rice Flour 375g

  • McKenzie's Bi-Carb Soda 500g

  • McKenzie's Ground Cinnamon 40g

  • McKenzie's Mixed Spice 40g

  • McKenzie's Shredded Coconut 215g

  • McKenzie's Baking Powder 125g

  • McKenzie's Corn Flour 300g

  • McKenzie's Almond Flour 300g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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