Carrot Cake with Mini Carrots
Base, Orange cream, Mini carrots and Orange jelly — a Zeelandia recipe in 4 components. Uses Zeelandia Classic Carrot Cake Mix 25 kg.
- mixing time (stage 1, low speed)
- 2 min
- mixing time (stage 2, low speed)
- 2 min
- baking temperature (base)
- 180 °C
- baking time (base)
- 40 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Zeelandia Classic Carrot Cake Mix 25 kg | 2000 g |
| Water | 480 g |
| Oil | 440 g |
| Carrot (finely grated) | 600 g |
Orange cream
| Ingredient | Quantity |
|---|---|
| Zeesan Orange | 200 g |
| Water | 250 g |
| Whipping cream (30% fat) | 1000 g |
Mini carrots
| Ingredient | Quantity |
|---|---|
| Mini carrots | 2000 g |
Orange jelly
| Ingredient | Quantity |
|---|---|
| Orange-flavour Jelly | 600 g |
| Water | 3000 g |
Method
- Base
Combine the Karotka mix with the water and oil. Mix on low speed for about 2 minutes (using a flat beater).
- Base
Scrape the batter from the bowl sides, add the grated carrot and mix on low speed for a further 2 minutes. (Carrot: grated on a fine grater.)
- Base
Spread the batter into a frame of about 40 x 60 cm. Bake at 180°C for about 40 minutes. Cool.
- Orange cream
Whip the chilled cream. Dissolve the Zeesan thoroughly in the water. Add the whipped cream in portions and fold gently until combined. Spread the cream evenly on the base.
- Mini carrots
Cook the carrots and drain. Cool. Lay evenly on the orange cream. Chill.
- Orange jelly
Dissolve the jelly in hot water and cool. Pour the setting jelly over the mini carrots and leave in a cold room until completely set.
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.