Robin Hood Sensible Choice Carrot Cake

Horizon Milling
June 16, 2010
Written by Horizon Milling
phpid18kapmJune 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
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.


  1. Stir eggs and oil together in the mixing bowl, blend on low speed for one minute
  2. Place half of the liquid into the mixing bowl. Add the cake base and flavour.
  3. Add the carrot muffin base and carrots; mix for one minute on low speed. Stop the machine and scrape the bowl and paddle.
  4. Mix for four minutes on third speed.
  5. Add the pineapple and raisins, blend for one minute on low speed.

robin_hood_carrot_cake 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).

Add comment

Security code

Subscription Centre

New Subscription
Already a Subscriber
Customer Service
View Digital Magazine Renew

Most Popular

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.