Carrot cake cup

Try this new version of the classic carrot cake by putting it into our new chocolate Flower pot cup large with some delicious mascarpone cream. Just add the Rabbit butt to create a great display during Easter.



Carrot cake
315 g White caster sugar
1 g Salt
210 g Whole egg
200 g Mayonnaise
10 g Cinnamon
2 g Nutmeg
13 g Baking soda
310 g Patent flour
125 g Pineapple, sliced
15,0 g Broken walnuts
5,0 g Broken pistache
275 g Grated carrot

Creamcheese layers
200 g Creamcheese
75 g Butter
75 g Icing sugar
Juice and zest of 1 lemon


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Carrot cake

Chop the pineapple. Mix the cinnamon, nutmeg, carbonic and patent flour. Mix the pineapple, walnuts, pistache and carrot. Beat the egg and sugar (not breezy!). Mix the mayonnaise trough the egg mass. Mix the dried solids shortly. Add the garniture. Divide this into two greased cake rings. Bake at 175 -185° about 60 min (depends on size ring).

Creamcheese layers

Beat the butter with egg. Add the creamcheese, juice and zest. Decorate with snowtop, candied carrot and pistachio dust.