Bakels
Baking ingredients since 1904

CARROT CAKE

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Cakes and Muffins - Carrot Cakes
Recipe No:  R203d
USING BAKELS CREME CAKE MUFFIN MIX
Group  Ingredient KG
1 Eggs 0.650    14%
Water 0.300    6%
BAKELS CRÈME CAKE MIX 2.000    42%
Bicarbonate of Soda 0.018    0.4%
Flour 0.400    8.4%
Mixed Spice 0.025    0.5%
 
2 VEGETABLE OIL (CANOLA or SOYABEAN) 0.560    11.7%
 
3 Grated Carrot 0.800    17%
  Total Weight 4.753
Method:  1. Place Group 1 ingredients in mixing bowl in above order.
2. Blend for approximately 1 minute on slow speed.
3. Scrape down.
4. Mix on second speed for 4 minutes.
5. Blend in Group 2 on slow speed.
6. Do not overmix.
7. Blend group 3 on slow speed.
8. Do not overmix.
9. Oven temperature 160°C.
10. When cooled, ice with cream cheese icing using Recipe No. R203e/R652a.
Notes:  This recipe is also ideal for muffins, scaled at 80 g.
  Mixed Spice can be replaced for 35 g BAKELS BUN SPICE PASTE (4360).
  Recipe percentages are on total batter/mix weight (100%).
Yield:  One Block Cake or 54 Muffins @ 80g