Carrot & Orange Cake Slices
Carrot & Orange Cake Slices — a Dawn Foods recipe in 2 components (yield: 18” x 30” deep baking tray). 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)
- 2 min
- baking temperature
- 180 °C
- baking time
- 45 min
- freezing time
- 1 h
- souplesse warming temperature (orange)
- 40 °C
Ingredients
Carrot cake batter
| Ingredient | Quantity |
|---|---|
| Dawn American Carrot Cake Mix with Carrot 12.5 kgDawn Authentic American Carrot Cake Mix | 3000 g |
| Water | 1710 g |
| Orange Flavouring | 45 g |
| Royal Steensma Candied Orange Fine | 450 g |
Finish
| Ingredient | Quantity |
|---|---|
| Coating: Royal Steensma Souplesse Orange | |
| Cream Cheese Frosting, 6 kgTopping: Dawn Cream Cheese Frosting | |
| Decoration: Royal Steensma Souplesse Dark |
Method
- Carrot cake batter
Add the carrot cake mix, water and flavour to a mixing bowl fitted with a beater and mix for 1 minute on slow speed, then a further 2 minutes on medium speed, then blend in the candied orange on slow speed.
Bake: deposit the batter into a lined 18” x 30” deep baking tray and spread evenly.
Bake in a deck oven at 180°C for approximately 45 minutes.
- Finish
Once fully cooled, cut the carrot cake into the desired portions.
- Finish
Pipe a ribbon or rope of cream cheese frosting onto each portion.
- Finish
Place into the freezer for 1 hour.
- Finish
Warm the orange souplesse to 40°C.
- Finish
Remove the carrot cake portions from the freezer.
- Finish
Dip the tops of each portion into the warmed souplesse to just cover the cream cheese frosting.
- Finish
Sprinkle each portion with a few pieces of the candied orange.
- Finish
Warm the dark chocolate souplesse and place into a piping bag, then spin/drizzle over the top of each portion.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.