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 CARROT CAKE

| CAKE MIX | FROSTING | CREAM CHEESE SHERBET | CARROT SORBET | DECO |
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 CARROT CAKE

  • 400 gm Sugar

  • 4 Eggs

  • ½ Banana (finely diced)

  • 1 ½ cup Corn or Grapeseed Oil

  • 125 gm AP Flour

  • 125 gm Toasted Filbert Flour

  • 2 gm Baking Soda

  • 10 gm Baking Powder

  • 5 gm Ground Cinnamon

  • 75 gm Walnut

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  • 1 Green Apple (grated)

  • 1 Carrot (grated)

- Combine all ingredients in mixer (except the grated apple and carrot)

- Finish by adding the apple and carrot, fold in by hand using a rubber spatula.

- Linen a half sheet tray with parchment paper, using a brush and creamy butter to grease the tray and atop the parchment.

- Pour the mix and spread evenly.

- Put in hot oven at 350 F and immediately turn onto 300 F.

- Bake for 20 to 25 min.

- Let cool completely before using.


 CREAM CHEESE FROSTING

  • ½ lb Butter (creamy)

  • 2 lb cream cheese

  • 1 ½ lb Confectioners sugar (10X)

  • Vanilla

 In mixing bowl (kitchenaid) combine all ingredients using the wire whisk until completely homogenized and creamy.


 CREAM CHEESE SHERBET

  • 1 lb Cream Cheese

  • 1 ½ Sour Cream

  • 2 Lemon Zest

  • 75 gm Sugar

  • 1 can (400 gm) Condensed Milk

  • 75 gm Honey

Combine all ingredients in bar blender

Freeze in ice cream maker.

Store in freezer


 CARROT GINGER SORBET

  • 2 cups Juice

  • ½ cup lime ginger Bar base

  • ¼ cup Sorbet Syrup

Combine all ingredients

Freeze in ice cream maker.

Store in freezer


 DECO

  MANGO SAUCE

  • Frozen Mango Puree

No addition of anything

Just defrost and kept cold

  CARROT SOFT JELLY

  • 300 gm Carrot juice

  • 30 gm Sugar

  • 2 Gelatin Leaves

Use as it is in squeeze bottle.

Keep refrigerated at all time

Heat up half of the carrot juice, add the sugar and pre-soaked gelatin.

Add the second half.

Dispense in squeeze bottle like the mango sauce and refrigerate.

Before using, put in microwave oven for 10 seconds and shake well.


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