Bakers Journal

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Robin Hood Sensible Choice Carrot Cake


June 16, 2010
By Horizon Milling

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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.



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
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:

  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).


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