CARROT CAKE SQUARES
(Recipe makes 30 Carrot Cake Squares)
Group 1
Ingredient
KG
2.000
Eggs
0.600
Bakels Ultrafry Sunflower Oil
0.800
Carrots (Grated)
1.000
Pecan Nuts (Optional)
0.250
Buttercream Icing
0.300
Total Weight: 4.950
- Using a flat beater, beat the eggs on high-speed.
- Add the Carrot Cake Mix and mix well for 4 minutes on medium speed.
- Stop the mixer and scrape down.
- Add the oil and mix on slow speed for 2 minutes.
- Add the grated carrots and mix on slow speed for 2 minutes and then on high speed for 1 minute.
- Add the Pecan Nuts and mix on medium speed for 1 minute.
- Pour the batter into a baking tray (48cm x 35cm) prepared with Tinglide.
- Bake at 180ËšC for 25 - 30 minutes.
- Once baked, allow to cool and ice with Buttercream and decorate for Easter as desired.
