Carrot Log

Red Velvet Cake


For 1 Tray 60 x 20
  • 1725 g Carrot Cake batter
  • 900 g Dawn Frosting Cream Cheese Chopped walnuts, carrots or chocolate decorations


1. Carrot Cake batter
  • 1000 g Dawn Carrot Cake Mix
  • 430 g Water
  • 45 g Oil
  • 250 g Carrots
  • 90 g Walnuts (optional)
1725g Total


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


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.