Carrot Bundt Cake
Carrot Bundt Cake — a Dawn Foods recipe in 3 components. Uses Dawn American Carrot Cake Mix with Carrot 12.5 kg and Cream Cheese Frosting, 6 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 3 min
- baking temperature
- 175 °C
- baking time
- approx. 50 min
Ingredients
Carrot Cake Base
| Ingredient | Quantity |
|---|---|
| Dawn American Carrot Cake Mix with Carrot 12.5 kg | 1000 g |
| Water | 570 g |
| Raisins | 100 g |
| Cinnamon | 10 g |
Soft Cream Cheese Frosting
| Ingredient | Quantity |
|---|---|
| Cream Cheese Frosting, 6 kg | 1000 g |
| Butter (soft) | 100 g |
| Dawn® Vani-Star | 5 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Grated Sugar Carrots (use natural carrots in different colours, e.g. rainbow carrots) |
Method
- Carrot Cake Base
Add all the ingredients to a mixing bowl and mix with a beater for 1 minute on slow speed (scrape down), then 3 minutes on medium speed.
- Carrot Cake Base
Fill 2/3 of prepared 8-inch Bundt tins.
- Carrot Cake Base
Bake at 175°C for approx. 50 minutes.
- Carrot Cake Base
Once baked, allow to cool slightly, then remove from the tin to cool more thoroughly.
- Soft Cream Cheese Frosting
Whip the Dawn® Cream Cheese Frosting with a flat beater, add the soft butter and the Dawn® Vani-Star, and mix well until combined.
Assembly: Spread a layer of soft cream cheese frosting on the Bundt cake. Finish with the grated sugared carrots, alternating them by colours.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.