Total Weight: 4.400
In a mixing bowl, beat the eggs for 2 minutes on high-speed using a flat beater. Add the Carrot Cake mix then beat on slow speed for 4 minutes. Scrape down. Add oil slowly while beating on slow speed for 1 minute. Stir in the grated carrots and mix well for 2 minutes. Pour into 8” baking tins lined with silicone baking paper. Bake at ±180˚C for 45-50 minutes. Depending on the size of cake.
TOPPING (kg)
- 0.300 Pettina Cheesecake Mix
- 0.150 Crushed pecan nuts
- Decorate with Easter decorations or as desired.
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