Ingredients
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0.4 kg 0 lbs 14 oz kg Potato Starch
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1.5 kg 3 lbs 5 oz kg IREKS Muffin Mix Gluten Free
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0.75 kg 1 lbs 10 oz kg Whole Egg
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0.525 kg 1 lbs 3 oz kg Olympic Vegetable Oil - delisted
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0.35 kg 0 lbs 12 oz kg Sugar Golden Brown Soft Cane
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0.2 kg 0 lbs 7 oz kg Hazelnuts, grated, roasted
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0.01 kg 0 lbs 0 oz kg Cinnamon
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1 kg 2 lbs 3 oz kg Carrots, Grated
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0.225 L 0.945 cups Water
Gluten-free Carrot Cake
Method
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Mixing time: Mix the ingredients approx. 3 minutes until smooth.
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Baking temperature: 190° C
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Baking time: 40 – 50 minutes
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Spread the batter on a tray and bake. After baking and glaze with apricot jelly. After cooling, cover with light-coloured coating or fondant. Decorate as desired (e.g. marzipancarrots from DREIDOPPEL).
