Image
Carrot squares
Rich Carrot squares combined with a cookie base. Delicious!
ca. 180°C
45 min
60 pieces
Ingredients
Cake base:
250 gr
Damco kano powder
175 gr
Butter
100 gr
Wheat flour
50 gr
Whole egg
Carrot cake:
1.500 gr
Damco gingerbread cakemix
45 gr
Damco cold binding agent
300 gr
Brown caster sugar
125 gr
Butter, melted
375 gr
Water
Filling:
750 gr
Grated carrots, fine 1
25 gr
Chopped walnuts
125 gr
Soft raisins
Topping:
500 gr
Mascarpone
200 gr
Whipped cream, yoghurt thickness
20 gr
Vanilla sugar
InstructionsPrintDownload PDF
Instructions for the base:
- Make a smooth dough from all the ingredients and allow it to rest for 24 hours.
- Roll the dough until it is 2 mm thick and line a greased 60 x 40 cm baking tray with silicone paper.
Instructions for the carrot cake:
- Mix the Damco gingerbread cakemix and the Damco cold binding agent.
- Add the water and mix to a smooth batter with the rest of the ingredients (do not allow the mix to go airy).
- Finally work the filling through the batter.
- Distribute the batter evenly over the baking tray and then bake.
Instructions for the topping:
- Mix the mascarpone with half of the whipped cream until it is light and airy.
- Then slowly fold in the rest of the flavoured whipped cream.
- Distribute the topping evenly over the cooled carrot cake.
- Freeze the cake before cutting and divide into 5 x 8 cm pieces.
- Apply some of the grated carrot onto the topping for decoration.
Image
