An off-white to pale tan-coloured premix with an aroma that is sweet and spicy.
Recipe
Ingredients
Carrot Cake Mix - 1kg
Fresh Beaten Eggs - 300g
Oil - 400g
Carrots (Grated) - 500g
Pecan Nuts - 0100g
Total Batter Weight: 2.300
Method
Beat the eggs for 2 minutes on high speed using a whisk.
Add the cake mix then beat on low speed for 4 minutes and scrape down.
Add vegetable oil slowly while beating on slow speed for 1 minute.
Stir in the grated carrots and pecan nuts and mix well for 2 minutes.
Scoop into baking tins lined with silicone baking paper.
Bake at ±180°C for 40 - 50 minutes. Depending on the size of cake.
Ice with butter cream icing and decorate as desired.
Intended Use/Abuse:
CARROT CAKE MIX is a mix that requires the addition of Carrots, Eggs and Oil which produce a cake that is moist and have excellent eating qualities.
Intended for all types of consumers.
Damaged packaging can result in product contamination. Prevent exposure to air or strong vapour to maintain organoleptic and sensory properties of the product.
