Carrot Cake

g
Carrot Cake
Tegral Sans Hydro Ultimate Carrot Cake 1000g
Water 500g
Oil 300g
Raisins 200g
Shredded Carrots 400g
Rum Soak
Simple Syrup 200g
Water 50g
Dark Rum 50g
Cream Cheese Icing
Cream Cheese 500g
Heavy Cream 300g
Powdered Sugar 75g
One Step Neutral/Vanilla Mousse Mix 75g
Vanilla Bean Compound 10g
Cinnamon Streusel
Tegral Satin CL Crème Cake 1000g
Butter 250g
Cinnamon 10g
Caramel Topping
Deli Caramel 1000g
Sweet Condensed Milk 200g
Vanilla Bean Compound 40g
Butter 100g
Glaze
Harmony Classic Neutra Glaze 500g
Water 250g

Instructions

Carrot Cake Method
  • Mix wet ingredients with SH Ultimate Carrot Cake mix for 1 minute on low speed and 4 minutes on medium speed. 
  • Add raisins and carrots and mix for 2 minutes on low speed.

Rum Soak
  • Mix all ingredients together.

Cream Cheese Icing Method
  • Whip cream cheese and powdered sugar together with a paddle on high speed until very light and fluffy. Scrape down bowl frequently.
  •  Add vanilla compound and one step neutral mousse mix and beat with a paddle for 2 minutes on medium speed. Scrape down bowl. 
  • Add cream in thirds and whip with a whisk until desired consistency. 
  • Make sure to scrape down bowl frequently during cream additions.

Cinnamon Streusel Method
  • Mix butter with crème cake and cinnamon until combined. 
  • Push through a screen and bake at 350°F deck oven until golden brown. 
  • Reserve until ready to decorate cake.

Caramel Topping
  • Mix deli caramel with sweetened condensed milk and vanilla compound. 
  • Whip the butter until very light and fluffy and fold in.

Assembly
  • Build in a ring with acetate. Soak all cake layers. 
  • When cutting cake circles make diameter of cake ¼ inch smaller than ring being used. 
  • Place cake layer in ring and top with filling. Add second layer of cake and top with filling. 
  • Add third layer of cake. Cake should come to just under top of ring. Cream needs to fill space between cake and side of ring. Freeze. 
  • Once frozen pipe caramel topping over final layer of cake. Freeze. 
  • Glaze caramel topping with prepared Harmony Classic (500g Harmony Classic and 250g water boiled together). 
  • When ready to decorate allow cake to thaw slightly and then break cinnamon streusel up and cover sides of cake.

About this Recipe:

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