Is there anything more delicious than a carrot cake? Packed full of pecans, raisins, and carrots, it’s the perfect afternoon tea delight.
A delicious slice of carrot cake served with pecans and cream cheese icing or bake in a muffin tin and turn them into carrot cake cupcakes. This is a great way to add extra veggies into your diet. Our bulk recipe is ideal for Aged Care homes as it serves 50 adults or up 100 serves for young children within childcare centres.
Carrot Cake Recipe
Serves 50 Adults or up to 100 child size portions
Ingredients | Quantity |
Plain Flour | 775g |
Baking Soda | 30g |
Salt | 10g |
Cinnamon | 25g |
Vegetable Oil | 920mL |
Raw Sugar | 620g |
Brown Sugar | 620g |
Vanilla Extract | 15g |
Eggs | 12 each |
Carrots | 7 each |
Pecans | 310g + 150g for decoration |
Raisins | 200g |
Cream Cheese | 700g |
Icing Sugar | 430g |
Whipping Cream | 250mL |
Method
Heat the oven to 176°C. Grease round cake pans and line the bottom with baking paper then grease the top of the paper.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
In a separate bowl, whisk oil, sugars and vanilla. Whisk in eggs, one at a time, until combined. Add the dry ingredients, stirring. Stir in the carrots, nuts, and raisins.
Divide batter between the prepared cake pans. Bake for approx. 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks.
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the icing sugar, until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
Frost the top of one cake layer, place the other cake layer on top. Scatter nuts on top.
Allergens: Wheat, Egg, Tree Nuts & Milk
Nutritional Information
Each individual OSCAR recipe has been assessed by our qualified Dietitians and includes the IDDSI Texture Modification Suitability index.
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