Carrot Cake

06-025

Ingredients

Group 1

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

Cream Cheese

0.108

BAKELS DAIRY BLEND (softened)

0.024

Carrots (grated)

0.009

Icing sugar (sifted)

0.230

Total Weight: 0.370

Method

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

Product Used