Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.125
Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Egg
0.250
Water
0.100
Carrot (grated)
0.250
Total Weight: 0.600
Group 3
Ingredient
KG
Mixed Spice
0.005
Cinnamon
0.005
Bakels Gluten Free Baking Mix
0.325
Total Weight: 0.335
Group 4
Ingredient
KG
Walnuts (chopped)
0.080
Total Weight: 0.080

Method

1. Cream together Group 1.
2. Add Group 2, mix on slow speed for 2 minutes.
3. Sieve Group 3 add to mix and mix on slow speed for 1 minute.
4. Scrape down, and mix for a further 1 minute on 2nd speed.
5. Add Group 4 and stir in.
6. Bake at 180°C for 25-30 minutes or until done dependent on oven.
7. For muffins bake at 180°C for 15-20 minutes or until done dependent on oven.

Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.125
Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Egg
0.250
Water
0.100
Carrot (grated)
0.250
Total Weight: 0.600
Group 3
Ingredient
KG
Mixed Spice
0.005
Cinnamon
0.005
Bakels Gluten Free Baking Mix
0.325
Total Weight: 0.335
Group 4
Ingredient
KG
Walnuts (chopped)
0.080
Total Weight: 0.080

Method

1. Cream together Group 1.
2. Add Group 2, mix on slow speed for 2 minutes.
3. Sieve Group 3 add to mix and mix on slow speed for 1 minute.
4. Scrape down, and mix for a further 1 minute on 2nd speed.
5. Add Group 4 and stir in.
6. Bake at 180°C for 25-30 minutes or until done dependent on oven.
7. For muffins bake at 180°C for 15-20 minutes or until done dependent on oven.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Carrot Cake, Gluten Free