Carrot Cake with Dried Fruit and Nuts
Sponge and Glaze — a Zeelandia recipe in 2 components. Uses Zeelandia Classic Carrot Cake Mix 25 kg.
- mixing time (first stage)
- 2 min
- mixing time (second stage)
- 2 min
- baking temperature
- 180 °C
- baking time
- 35 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Zeelandia Classic Carrot Cake Mix 25 kgKarotka 25 kg (carrot cake mix) | 1500 g |
| Oil | 330 g |
| Water | 360 g |
| Diced carrot | 450 g |
| Chopped peanuts | 150 g |
| Raisins | 150 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Oil | 45 g |
Method
- Sponge
Pour boiling water over the diced carrot and leave it to thaw.
- Sponge
Combine the Karotka with the water and oil. Mix on low speed for about 2 minutes (using a flat beater).
- Sponge
Scrape the batter from the sides of the bowl, add the remaining ingredients and mix on low speed for a further 2 minutes.
- Sponge
Spread the batter into a frame of about 30 x 40 cm.
- Sponge
Bake at 180°C for about 35 minutes. Leave to cool.
- Glaze
Liquefy the Satina with the oil in a water bath or microwave and mix thoroughly. Pour the glaze over the cooled cake.
Decoration: Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.