Robin Hood Sensible Choice Carrot Cake
June 16, 2010
By Horizon Milling
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.
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).
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