Mini Carrot Cakes
Mini double decker carrot cakes sandwiched together, topped with cream cheese icing and lightly sprinkled with chopped nuts. They can be pre-prepared and frozen. Defrost covered with clingfilm to prevent condensation.
- Serves: 10
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Butter and line the base of a 38 x 25 cm swiss roll cake tin. Beat eggs and melted butter together for 30 seconds on high speed until well blended.
Carry on beating while adding the oil. Add warmed milk and beat briefly on high speed. Add carrot and pineapple mixture (in supplied sachet) and freshly grated carrot and beat in.
Add the Cake Mix and gently fold in by hand with a spatula. Mix until combined. It is important not to overmix. Scrape mixture into prepared tin. Level the top. Place in the oven and bake for 30 minutes.
Cake is done when the cake pulls away slightly from the sides of the pan. Cool cake in the pan for 10 minutes.
Cut out rounds, each 6 cm in diameter or a more economical option is to cut into rectangles ± the size of a rush.
Prepare the cream cheese icing This recipe won't work with plain icing sugar. Our Icing Kit contains a setting agent which will prevent the icing from breaking down and becoming watery.
Cream butter until soft. Add cream cheese and beat until smooth. Add milk and beat in. Add Icing Mix and fold into mixture or beat in on slow speed until evenly blended. Add a little more milk to soften if the icing is too firm.
Sandwich cake halves together with piped cream cheese icing.
Pipe more cream cheese rosettes on top of cake and sprinkle with chopped nuts. In the case of retangular portions pipe decoratively on top only.
Mini Carrot Cakes
Mini double decker carrot cakes sandwiched together, topped with cream cheese icing and lightly sprinkled with chopped nuts. They can be pre-prepared and frozen. Defrost covered with clingfilm to prevent condensation.
- Serves: 10
- Products in this recipe:
You Will Need:
Method:
Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Butter and line the base of a 38 x 25 cm swiss roll cake tin. Beat eggs and melted butter together for 30 seconds on high speed until well blended.
Carry on beating while adding the oil. Add warmed milk and beat briefly on high speed. Add carrot and pineapple mixture (in supplied sachet) and freshly grated carrot and beat in.
Add the Cake Mix and gently fold in by hand with a spatula. Mix until combined. It is important not to overmix. Scrape mixture into prepared tin. Level the top. Place in the oven and bake for 30 minutes.
Cake is done when the cake pulls away slightly from the sides of the pan. Cool cake in the pan for 10 minutes.
Cut out rounds, each 6 cm in diameter or a more economical option is to cut into rectangles ± the size of a rush.
Prepare the cream cheese icing This recipe won't work with plain icing sugar. Our Icing Kit contains a setting agent which will prevent the icing from breaking down and becoming watery.
Cream butter until soft. Add cream cheese and beat until smooth. Add milk and beat in. Add Icing Mix and fold into mixture or beat in on slow speed until evenly blended. Add a little more milk to soften if the icing is too firm.
Sandwich cake halves together with piped cream cheese icing.
Pipe more cream cheese rosettes on top of cake and sprinkle with chopped nuts. In the case of retangular portions pipe decoratively on top only.