A classic since the start, our Carrot Cake is 24 carrot magic! Available by the slice at our bakeries smothered in cream cheese frosting, this sweetly spiced.. 125g cream cheese, cold. Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated.
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A moist, delicate, fluffy cake, delicately spiced and interspersed with bits of chopped walnuts
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Line bottoms with parchment rounds; brush with oil. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt to thoroughly combine. In another bowl, whisk together oil, granulated sugar, eggs, vanilla, and pineapple. Stir wet mixture into flour mixture just until no dry flour remains (if you overmix, the cake will be tough).. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool for about ten minutes in the tins before turning out onto a wire cooling rack to cool completely.
