Carrot Cake

Made with St-Allery® Liquid Butter Blend

Cooking Time

60 mins

Serving Suggestion

14 people


Allergy information

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How to make Carrot Cake


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.  


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.


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.  

Ingredients used

Vandemoortele Ingredients

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
Cream cheese spread:
800 g cream cheese
200 g sugared concentrated milk
White chocolate glaze:
1000 g white chocolate
150 g sunflower oil

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