Fabulous Carrot cake made with Brutal Fruit


This might be one of the best carrot cakes you will ever eat. Chefs Jarine and Michelle from the Food and Beverage Institute (FBI) created this spectacular recipe. Enjoy with an ice cold Brutal Fruit on the side.
285 g Butter (room temperature)
285g Brown sugar
5 Large eggs (separated, room temperature)
100ml Brutal Fruit – Peach Flavour
170g Self raising flour
1 tsp Baking powder
115g Almonds (raw)
115g Peanuts (crushed)
1 tsp Cinnamon
1 pinch Cloves
1 pinch Nutmeg
½ tsp Ginger powder
285g Carrots (coarsely grated)
1 pinch Salt
Ingredients for Icing
115g Mascarpone cheese (fridge temperature)
225g Cream cheese
85g Icing sugar (sifted)
100ml Brutal Fruit – Peach Flavour

1. Preheat oven to 180° Celsius
2. Cream the butter, add brown sugar and beat well. Add the egg yolks one at a time and keep on beating. Now add the Brutal Fruit and mix well.
3. Fold the sifted flour and baking powder into the mixture. Add the almonds, crushed peanuts, spices and grated carrots and mix well.
4. Whip the egg whites until soft peaks form and fold gently into the dough mixture.
5. Grease muffin tins or line with cupcake liners and scoop the mixture into the tins up to about ¾ full.
6. Bake for 20 minutes until golden brown.

For the Icing
1. Mix all the ingredients together and spread generously over the top of the cooled cakes.
2. Finish off with a sprinkle of almonds.
Please note: Brutal Fruit is not for sale to persons under the age of 18.

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