Chefs Larder Carrot Cake Mix 3.5kg

22.65

Bulk deal
Quantity Discount Discounted price
6 - 11 5% 21.52
12 + 10% 20.39

SKU: BO101516
Payment Methods

Description

Description

Just add water, carrots and oil. HVO free. No artificial colours. Suitable for Vegetarians.

Allergy Advice

  • Contains Eggs
  • May Contain Milk
  • May Contain Soya
  • Contains Wheat

Dietary Information

  • Free From Artificial Colours

Ingredients

  • Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin),
  • Sugar,
  • Dried Egg,
  • Palm Oil,
  • Rapeseed Oil,
  • Raising Agents (Sodium Bicarbonate, Diphosphates),
  • Dried Egg White,
  • Ground Ginger,
  • Colour (Caramelised Sugar Powder),
  • Thickener (Xanthan Gum),
  • Rice Starch,
  • Ground Coriander,
  • Cinnamon Powder,
  • Ground Nutmeg,
  • Fennel,
  • Clove Powder,
  • Mace

Nutrition

per 100g as sold
Energy 1736kJ/411kcal
Fat 7.6g
of which Saturates 3.6g
Carbohydrate 77g
of which Sugars 38g
Fibre 1.9g
Protein 7.5g
Salt 1.2g

Prepare and Use

Cooking Instructions 1kg carrot cake mix 100ml vegetable oil 450ml cold water 300g grated carrot 1.1kg of made up batter is sufficient for 2 x 22cm sandwich tins. 1.85kg of made up batter is sufficient for one traybake with a tin size of 40cm x 26cm x 5cm. 3.5g carrot cake mix 350ml vegetable oil 1575ml cold water 1.05kg grated carrot Step 1 Preheat oven to 180°C/Fan Oven 160°C/Gas Mark 4. Weigh out the required quantity of mix into a mixing bowl. Step 2 Blend in the correct amount of water and vegetable oil using an electric whisk/mixer on a slow speed until fully mixed. Scrape down and whisk on a medium speed for a further 1 minute. Add the grated carrot and mix on a slow speed until well incorporated. Step 3 Divide the mixture between greased and lined tins. Step 4 Bake in the centre of the oven for approx. 30-40 minutes or until well risen and springs back to the touch. Allow to cool slightly in the tin before transferring to a wire rack. All appliances may vary, these are guidelines only. Hints & Tips Top with a cream cheese icing for a classic carrot cake – simply blend together cream cheese and icing sugar. Try something different and replace the grated carrot with dried pineapple, mango or apple for an alternative fruit cake. Why not try adding some chopped walnuts to the cake batter and top with a cream cheese icing to make a rich Passion Cake.

Manufacturer

Chef’s Larder, NN8 1LT, UK.

Country

  • Country of Origin United Kingdom

Packaging

  • Type Bag – Paper

Additional information

Weight 3500 g

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