Spiced carrot cake with walnuts, raisins and cream-cheese frosting.
Recipe ingredients and methods are available in both English and Thai.
| Group 1 | |
|---|---|
| European Muffin Complete Mix | 500 g |
| Egg | 200 g |
| Water | 50 g |
| Oil | 200 g |
| Baking soda | 6 g |
| Vanilla 84 Flavour | 5 g |
| Cinnamon | 2 g |
| Salt | 1 g |
| Total | 964 g |
| Group 2 | |
| Grated carrot | 300 g |
| Raisins | 40 g |
| Walnuts | 40 g |
| Total | 380 g |
Step 1: Mix Group 1 on slow 1 minute then medium 3 minutes.
Step 2: Fold in Group 2.
Step 3: Bake at 185 °C for 35 minutes.
| Frosting | |
|---|---|
| Bakels Dairy Blend | 200 g |
| Cream cheese | 100 g |
| Lemon Cream | 50 g |
| Total | 350 g |
Step 1: Whip dairy blend, beat in cream cheese and lemon cream until smooth.
Temperature: 185 °C · Time: 35 min
Products
Serving suggestionBakels
Complete muffin mix with a tender, moist crumb and good dome. Great for carrot cake, banana and fruit muffins.
Serving suggestionBakels
Rich, rounded vanilla flavour that is bake-stable and freeze-stable. Use in cakes, custards, mousses and glazes.
Serving suggestionBakels
Versatile dairy-blend fat for whipped cream fillings, cream cheese frostings and buttercreams. Whips up light and holds its shape in tropical conditions.
Serving suggestionBakels
Ready-to-use lemon cream filling with a fresh citrus tang for tarts, cakes and macarons.
Serving suggestionBakels
Spiced carrot cake mix in retail-size 500 g packs.
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All products used in this recipe are available from our Phuket warehouse.
