Carrot Log
COMPOSITION:
For 1 Tray 60 x 20- 1725 g Carrot Cake batter
- 900 g Dawn Frosting Cream Cheese Chopped walnuts, carrots or chocolate decorations
BASIC RECIPES:
1. Carrot Cake batter- 1000 g Dawn Carrot Cake Mix
- 430 g Water
- 45 g Oil
- 250 g Carrots
- 90 g Walnuts (optional)
ASSEMBLY:
Once sheet are cooled- Sandwich with Dawn Cream Cheese frosting
- Mask top and level with Dawn Frosting Cream Cheese
- Garnish with chopped walnuts, carrots or chocolate decorations
- Cut in desired peace’s
WORKING METHOD:
1. Carrot Cake batter- Mix all Ingredients 1 minute slow, and 3-4 minutes medium speed with flat beater
- Add (Walnuts) and blend
- Deposit on 3 paper lined Baking trays 60 x 20
- Bake in deck oven: 200°C, fan oven: 170°C for 15-16 minutes
Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, the Americanbased Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s.
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