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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.  

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
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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

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