Made with St-Allery® Liquid Butter Blend
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.
Find out more
Have any questions about the recipes?