Carrot Cake
Carrot Cake based on Credi Multicake
Ingredients
- 2500 g Credi Multicake
- 725 g Water approx.
- 600 g Grated carrots
- 350 g Rapeseed oil
- 450 g Egg
- 200 g Broken hazelnuts
Working method
- Mix all ingredients approx. 5 minutes on low speed.
- Dough temperature: approx. 450 grams in cake tins or dough temperature: approx. 2100 grams in cardboard baking forms of 27 x 38 cm.
- Baking: approx. 35-40 minutes at 165°C.
- If desired, finish to your own understanding with apricot jelly.
Notes
The used cardboard baking forms have the size of 27 x 28 cm.