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SWEETLY Carrot Cake with Cream Cheese Frosting

PREP TIME: 25 min
COOK TIME: 30 - 40 min
SERVINGS: 12
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SWEETLY Carrot Cake with Cream Cheese Frosting
SWEETLY Carrot Cake with Cream Cheese Frosting

INGREDIENTS

1 ½ cup cake flour
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
1 ½ tsp NOMU Cook’s Collection Ground Cinnamon
pinch of salt
2 cups (330 g) SWEETLY Baking Sugar Substitute
180 ml canola or sunflower oil
3 large eggs
1 tsp NOMU Vanilla Essence
¼ tsp white vinegar
2 ½ cups grated carrots
150 g chopped pecan nuts
zest and juice of 1 orange

FOR THE CREAM CHEESE FROSTING
100 g unsalted butter, softened
100 g SWEETLY Baking Sugar Substitute
1 tub full fat creamed cheese
juice of 1 large lemon

Method

Preheat the oven to 170°C. Lightly grease a 2 x 23cm spring form cake tins and line the bases with baking paper.

Sift together the cake flour, baking powder, bicarb, cinnamon and salt and set aside.

Using an electric mixer, beat together the oil and the sugar. Add the eggs one at a time, beating well between additions.

Add the vanilla extract and white vinegar, followed by the sifted dry ingredients and mix briefly to combine.

Fold in the grated carrot, orange juice and zest and 100 g chopped pecan nuts. Pour the mixture into the prepared cake tins and bake for 30 – 40 minutes or until a skewer inserted comes out clean.

Remove them from the oven, and place on cooling racks to cool completely.

TO PREPARE THE CREAM CHEESE FROSTING

Use an electric mixer to beat the softened butter until very pale and creamy. Add the cream cheese and beat on high speed until smooth.

Add the SWEETLY Baking Sugar Substitute and lemon juice and beat for a few more minutes until the frosting is light and fluffy.

Once the cakes have cooled completely, spread generously with frosting and sprinkle with the remaining pecan nuts.

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