Bake Affair
Carrot cake baking mix
Carrot cake baking mix
- refined with hazelnuts
- a classic for every season
- particularly fluffy and juicy
- just add more butter - done!
- for 500 g cake
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So easy to bake
It’s so easy to bake 1 carrot cake or 8 muffins:
- Preheat the oven to 165°C. Open the air freshener and pour the contents into a bowl.
- Heat 45 g butter in a saucepan or in the microwave for about 30 seconds until the butter dissolves.
- Add 180 ml of water (see water line in the can) and the melted butter to the baking mix. Mix with the food processor, hand mixer or Thermomix (in reverse, level 3-4 with the spatula) for about 1 minute until a smooth dough is formed.
- Cake: Grease a bundt cake or cake tin with butter and dust with flour. Pour the dough into the tin and bake at 165 °C for about 35 minutes (do the toothpick test). Remove from the oven, allow to cool in the tin for 10 minutes, remove from the tin and allow to cool on a wire rack.
- muffins: Place 8 muffin cups in a muffin tray and fill the muffin with batter up to 1cm below the edge using a spoon or piping bag. The muffins can now be baked at 165°C for about 25 minutes. (Do the toothpick test.)
Inspiration
Further information
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You only need
45g butter
180 ml water -
Tips
Toothpick test: Before taking the cake out of the oven, we recommend doing a toothpick test. To do this, poke a thin wooden or metal toothpick into the middle of the cake. When you pull it out again, there should be no liquid dough sticking to the toothpick.
Collapsible content
ingredient list
We only use ingredients that come from Austria. We make sure to use regional and sustainably grown products - and of course only the flour from our Stöber mill.
Of course, we also avoid the use of genetic engineering, artificial flavors, colors and preservatives.
Wheatflour, sugar, gratedHazelnuts7.4%,Whole milkpowderr, vanilla sugar (sugar, vanilla flavour), baking powder (raising agents: sodium hydrogen carbonate, disodium diphosphate; corn starch),Whole eggpowder, carrots 1.7%, cinnamon.
Allergen Information: Allergens, including cereals containing gluten, are written in bold .
Nutritional information
100g of finished pastries contain:
Energy: 1666 kJ / 398 kcal
Fat: 7.1 g
- of which saturated fatty acids: 1.5 g
Carbohydrates: 71 g
- of which sugar: 40 g
Dietary fiber: 2.4 g
Protein: 9.6 g
Salt: 0.66 g
Net filling quantity
408 g