 June 16, 2010 – Submitted by Horizon Milling, this recipe contains
27 per cent less sodium than an equivalent cake made with the standard Robin Hood carrot muffin base.
| Ingredient |
Imperial
|
Metric |
Carrot Muffin Base
|
44 lb
|
20 kg
|
Whole eggs
|
8 lb, 8 oz
|
4 kg
|
Vegetable oil
|
14 lb, 4 oz
|
6.5 kg
|
Grated carrots
|
19 lb, 12 oz
|
9 kg
|
Diced pineapple
|
6 lb, 6 oz
|
3 kg
|
| Raisins |
17 lb
|
7.8 kg
|
Mixer: Four-speed upright
with paddle attachment.
Preparations:
- Stir eggs and oil together in the mixing bowl,
blend on low speed for one minute
- Place half of the liquid into the mixing bowl.
Add the cake base and flavour.
- Add the carrot muffin base and carrots; mix
for one minute on low speed. Stop the machine and scrape the bowl and
paddle.
- Mix for four minutes on third speed.
- Add the pineapple and raisins, blend for one minute on low speed.
 Deposit
700 g into paper lined or lightly greased 8-inch round Bundt cake pans.
Bake at 190°C (375°F) in a
conventional reel oven or 177°C (350°F) in a rack oven for 25 to
40 minutes, depending on size.
When cool, garnish with
your favourite cream cheese icing.
Approximate
yield of 73 cakes deposited at 700 g (one pound, nine ounces).
|
