Carrot and Pineapple Cake


Satin Crème Cake Mix Carrot | Patisserie 1.000 kg
Egg 0.300 kg
Water 0.200 kg
Oil 0.100 kg
Tinned pineapple cubes (drained) 0.250 kg
Pecans 0.200 kg
Banana 0.200 kg
total 2.250
Granola 0.500 kg
Icing sugar 1.000 kg
Deli Orange | Patisserie As required
Orange Shreds As required
Topping total 1.500


  • Add Satin Crème Carrot Chocolate Mix, egg, oil, banana, pineapple, pecans & water to a planetary mixer with a beater.
  • Mix on slow for 2 mins, scrape down.
  • Mix for a further 3 mins medium.
  • Deposit the batter into a lined half tray &top with granola.
  • Bake 33-35 mins at 170°C.
  • Once cooled freeze the cake for 2 hrs before cutting into bars & decoration with Deli-Orange & Orange strips.


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