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Waffle With Maple Syrup
Chocolate Peppermint Pinwheel Cookies
A delicious treat you and your loved ones will love
Pre-heat the oven at 375 degree Fahrenheit/190 degree Centigrade.
Combine butter and flour in 2+9 Inches (23 cm) round cake mould.
In a mixing bowl, combine the sugar, vegetable oil, eggs and carrot and beat for 2 minutes.
Shift the dry ingredients in to another bowl. Add in to the carrot mixture.
Divide the cake mixture evenly between the prepared cake tins. Bake until a skewer inserted in the center of cake. Comes out clean 35 to 45 minutes.
Let cool in the tins wire rack for 10 minutes, un-mould the cakes from the tins on the wire rack and let it cool completely.
For the icing, combine everything but the nuts in a bowl and beat until smooth.
To assemble, set the cake layer on a serving plate and spread with third of icing. Place the second cake layer on top.
Spread the remaining icing all over top and sides of the cake swirling it to make a decorative finish. Sprinkle the nut around the top edge.