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Recipes > Redmans Carrot Cake

RedMan’s Carrot Cake

Recipes > Redmans Carrot Cake

RedMan’s Carrot Cake

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Prep

25 mins

Bake

40 mins

Total

2 hrs

Yield

1 cake, 16 servings

Ingredients

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Ingredients

  • Naturel Vegetable Oil 107623 250gm
  • RedMan Fine Sugar 1416 380gm
  • Deltasal Sea Salt 58415 1 tsp
  • Eggs, Large — 4 Nos.
  • RedMan Cinnamon Powder 56275 10gm
  • Natire’s Nutrition Ginger Powder 67199 1/2 tsp
  • RedMan Cloves Powder 57037 1/4 tsp
  • RedMan Baking Powder 62606 1 1/2 tsp
  • RedMan Baking Soda 62713 1/2 tsp
  • RedMan Unbleached Plain Flour 1242 240gm
  • Fresh Carrots, grated — 330gm
  • RedMan Chopped Pecans or Walnuts 993 160gm

Frosting

  • RedMan Unsalted Butter, room temperature 68328 110gm
  • Royal Victoria Cream Cheese 67059 230gm
  • Deltasal Sea Salt 58415 1/4 tsp
  • RedMan Vanilla Extract 67825 2 tsp
  • RedMan Icing Sugar or Confectioner’s Sugar 9793 300gm
  • Millac Heavy Whipping Cream 1917 1 tsp

Featured Products

SUNFLOWER OIL 2L (#107623)

SUNFLOWER OIL 2L (#107623)

$10.10

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

FINE SEA SALT 1KG (#58415)

FINE SEA SALT 1KG (#58415)

$3.35

CINNAMON POWDER 90G (#56275)

CINNAMON POWDER 90G (#56275)

$5.65

Instructions

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  1. To make the cake: Preheat the oven to 350°F. Lightly grease two 9″ round layer pans, or one 9″ x 13″ pan.
  2. In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.
  3. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  4. Add the flour, stirring until well blended.
  5. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
  6. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
  7. To make the frosting: In a large bowl working with a hand mixer or in the bowl of a stand mixer, beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin.
  8. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. For helpful tips, see our blog post: How to assemble and frost a layer cake.
  9. Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.

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Shop This Recipe

PECAN NUT 250G (#993)

10.25

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

FINE SUGAR 1KG (#1416)

2.15

CINNAMON POWDER 90G (#56275)

5.65

CLOVE POWDER 500G (#57037)

22.35

FINE SEA SALT 1KG (#58415)

3.35

BAKING POWDER 500G (#62606)

3.35

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

RAW ORGANIC GINGER POWDER 100G (#67199)

8.90

SUNFLOWER OIL 2L (#107623)

10.10

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