Carrot Cake
06-025
Group 1
Ingredient
KG
%
BAKELS MUFFIN MIX
0.750
100.00
Eggs
0.150
20.00
Water (1)
0.169
22.50
Baking soda
0.005
0.60
Cinnamon powder
0.013
1.70
Sugar
0.038
5.00
Caramel color
0.003
0.30
Carrots (grated)
0.300
40.00
Cashew nut (chopped)
0.075
10.00
Total Weight: 1.501
Group 2
Ingredient
KG
%
Cream Cheese
0.108
-
BAKELS DAIRY BLEND (softened)
0.024
-
Carrots (grated)
0.009
-
Icing sugar (sifted)
0.230
-
Total Weight: 0.370
How to do it:
1. Place eggs, water, Bakels Muffin Mix, baking soda, cinnamon powder, sugar and caramel color in a mixing bowl.
2. Blend for approximately 1 minute at low speed.
3. Scrape down.
4. Beat at second speed for 6 minutes.
5. Add grated carrots and chopped cashew nuts and just mix through.
6. Pour batter in a greased and lined 9" diameter pan.
7. Bake at 175°C.
Frosting:
1. Beat cream cheese, butter and grated carrots until light and fluffy.
2. Gradually beat in sifted icing sugar.
3. Beat until smooth.
4. Use immediately or store in a refrigerator until ready for use.
Yield: 1 cake
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A complete powdered premix for the production of American-type cake muffins and top quality moist cakes.
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