Bakels
Baking ingredients since 1904

CARROT CAKE

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Cakes and Muffins - Cake and Sponge Stabilisers
Recipe No:  R222a
Group  Ingredient KG
  Eggs 0.600
  Water 0.150
  Sugar 0.600
  Brown Sugar 0.600
  Flour 1.100
  Milk Powder 0.100
  HERCULES BAKING POWDER 0.025
  Bicarbonate of Soda 0.015
  MORAH CAKE 0.350
  P3 0.050
  Grated Carrot 1.100
  Caramel Colour 0.025
  APITO FRUIT CAKE PASTE 0.050

  Total Weight 4.765
Method:  1. Place all ingredients in machine bowl in the above order.
2. Blend together for 1 minute.
3. Scrape down bowl.
4. Beat on top speed for 3 minutes.
5. Oven temperature 175C (350F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.