Carrot and Cranberry Cake | Arctic Gardens Food Service
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Carrot and Cranberry Cake

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Carrot and Cranberry Cake

Portions:

100

Preparation Time:

Cooking Time:

Ingredients

  • 1.5 L of vegetable oil
  • 2.25 kg of sugar
  • 25 eggs
  • 2.5 kg of all-purpose flour
  • 60 g of baking powder
  • 25 g of ground cinnamon
  • 25 g of salt
  • 2.5 kg of Bonduelle Carrot Purée , thawed
  • 600 g of dried cranberries
  • 400 ml of lemon juice


Icing

  • 1.5 kg of cream cheese
  • 500 g of plain yogurt
  • 400 g of icing sugar
  • 25 ml of vanilla

Preparation

  1. In a bowl, mix wet ingredients together. Set aside.
  2. In a bowl, mix dry ingredients together.
  3. Add mixture to wet ingredients.
  4. Add carrot purée, cranberries, and lemon juice. Mix well.
  5. Pour mixture into ten 8” cake pans.
  6. Bake in oven preheated to 170°C (340°F) for about 50 minutes or until is cooked.
  7. Let cool.
  8. In a bowl, mix icing ingredients together. Set aside.
  9. Ice the cooled cake.