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Carrot Cake with Cream Cheese Icing

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Slice 242g Total Servings: 12

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
850
Fat / Lipides
40 g
61%
Saturated / Saturé
15 g
75%
+ Trans / Trans
0g
Cholesterol / Cholestérol
80mg
26%
Sodium / Sodium
300mg
12%
Carbohydrate / Glucides
116g
38%
Fibre / Fibres
3g
12%
Sugars / Sucres
83g
Protein / Protéines
3g

45%
Vitamin A / Vitamine A
5%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
5%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1 Slice 242g Total Servings: 12

Amount Per Serving
Calories
850
Calories from Fat
360
% Daily Value *
Total Fat
40 g
61%
Saturated Fat
15 g
75%
+ Trans
0g
Cholesterol
80mg
26%
Sodium
300mg
12%
Total Carbohydrates
116g
38%
Fiber
3g
12%
Sugars
83g
Protein
3g

Vitamin A 45% • Vitamin C 5%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet



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Prep time

25 mins

Cook time

60 mins

Total time

85 mins

Ingredients

Carrot Cake

2 cups Kinnikinnick All Purpose Flour Blend (395 g)

2 tsp cinnamon (4 g)

1 tsp baking soda (5 g)

½ tsp salt (2 g)

1½ cups granulated sugar (300 g)

1½ cup vegetable oil (300 g)

3 large eggs (168 g)

1 tsp vanilla extract (3 g)

2 cups carrots -  shredded (224 g)

398 ml can crushed pineapple (14 oz)

1 cup flaked coconut (100 g)

 Cream Cheese Icing

250 g cream cheese - softened 

½ cup soft butter (116 g)

4 cups icing sugar (640 g)

1 tsp vanilla extract (3 g)

Royal Icing Decorations

1 large egg white (33 g)
1 cup icing sugar (160 g)

1 - 2 drops orange and green food colouring

Additional 

2 piping bags 

#3 writing tip, leaf tip 



Directions

Carrot Cake 

  1. Preheat oven to 350°F (176°C). Lightly grease a 9 x 13 cake pan.
  2. In a medium bowl combine Kinnikinnick All Purpose Flour Blend, cinnamon, baking soda and salt. Set aside.
  3. In a large bowl combine sugar, oil, vanilla and eggs. Mix until combined.
  4. Slowly add dry ingredients, mixing after each addition until fully incorporated.
  5. Add carrots, pineapple and coconut. Mix until combined.
  6. Pour batter into cake pan, spread evenly.
  7. Bake preheated oven for 55 - 60 minutes.
  8. Remove from oven and cool completely.

Cream Cheese Icing

  1. In a medium bowl beat cream cheese until smooth (approx. 5 - 7 minutes).
  2. Add butter and beat until soft.
  3. Slowly add icing sugar 1 cup at a time, scraping bowl down after each addition.
  4. Add vanilla and mix until icing is light and fluffy.
  5. Refrigerate in an air-tight container until ready to use. 

Royal Icing  (Decorations)

  1. Mix egg white until soft peaks. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
  2. Divide icing between 2 small dishes.
  3. Add  1 - 2 drops orange food colouring to one dish (for carrots). Mix until combined. Place Orange Royal Icing in a piping bag with a #3 writing tip. Set aside.
  4. Add  1 - 2 drops green food colouring to 2nd portion (for leaves). Mix until combined. Place Green Royal icing in a piping bag with a small leaf tip. Set aside. 
  5. Refrigerate until ready to use.   

Assembly

  1. Spread Cream Cheese Icing evenly over Carrot Cake.
  2. Use the Orange Royal Icing to pipe a carrot design. Start towards the inside of the cake with a small point working towards the outer edge (getting wider as you go to the top).
  3. Using the Green Royal Icing, pipe two leaves at the top of each carrot (outside edge of cake).
  4. Refrigerate cake until ready to serve.
  5. For best results, remove Carrot Cake from refrigerator one hour prior to serving. 
  6. Cut cake into 15 portions (3 x 5) 

Yields 15 servings 


 

Tips & Variations

  • This recipe works well for muffins as well. Spray pan, do not use paper liners (muffins will stick to paper).

 

 

Stock up your pantry

All Purpose Flour Blend Retail Bulk

It's better in bulk. Gluten-free All Purpose Flour you can use as one-to-one replacement for regular flour in your favourite recipes. Perfect for gluten-free breads, desserts and savoury dishes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.
Weight: 4 x 454g/ 16oz.
Gross Wt 2.13 Kg, 4.69 lbs

Read More

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

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