Large carrot cake – Recipe for large mushroom carrot cake with cream cheese frosting baked in a baking pan. Carrot cake is one of the most classic cakes and together with the cream cheese frosting it is a brilliant cake. I have sprayed the cream cheese frosting onto the cake with a star nozzle and decorated with walnuts, which I have coated in gold dust. This carrot cake is brilliant to bake if you have to serve cake to many people, e.g. for a student party, wedding, birthday or for a summer party.
I have baked the cake in the baking pan that fits the oven, which is high/deep, so that there is room for the filling. There is for approx. 25-30 people in such a baking pan, so there is cake for many people here. The cake can easily be baked the day before serving and stored in the fridge or in a cool place until it is to be served. Also try my recipe for large brownie with chocolate foam and large strawberry cake with vanilla cream. Enjoy!
Large carrot cake
Ingredients
Carrot cakeInstructions
Carrot cake
Turn on the oven at 180 C fan.
Beat the butter, sugar and brown sugar together well. Add an egg to the mixture while whisking. Mix the flour, cinnamon, baking powder and vanilla powder together in a bowl and stir it into the dough. Add carrots raisins to the batter and beat well. Put the dough in a baking pan for the oven (mine is approx. 37×45), preferably the deep one, lined with baking paper.
Bake the cake for approx. 35 minutes Let the cake cool completely.
Cream cheese frosting
Whip the soft butter light and fluffy in a bowl and whip the cream cheese in another bowl. Add the cream cheese to the butter together with icing sugar and vanilla sugar. Whisk together into a creamy frosting. Put the frosting in a piping bag with a star tip. Pipe the frosting onto the cake.
Put walnuts and gold dust in a freezer bag and shake it well. Garnish with gold walnuts on the frosting. Store the cake in the fridge until serving. Bon appetite!
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