Pastry Pastry

Carrot Cake


Grupa Težina / Zapremnina Proizvod
Grand Carrot Cake 700 g for the base
Princess margarine 100 g for the base
Water 100 g for the base
Glucose 100 g for the base
Carrots (grated) 350 g for the base
Pineapple (strained pieces) 90 g for the base
Walnuts crushed 90 g for the base
Cheesecake Mix 200 g for the cheesecake cream
Casa Cream 35% 600 g for the cheesecake cream
Mma's Choco Cake 400 g for the crumble
Princess margarine 200 g for the crumble
Brown sugar 200 g for the crumble
Fruitful Orange extra
Fruitful Peach extra
Arabesque Dark 60% extra
Masca Apricot extra


First mix the water, margarine and glucose in the mixer bowl with the  flat beater on low speed.
Add Grand Carrot Cake and continue mixing on medium speed for 4-5 minutes. The dough will become quite soft and relatively "heavy".
A minute before the end add the carrots, pineapple and walnuts and finish mixing them on low speed.
Serve the dough in pans of your choice, filling them up to 2/3 of their volume.
Bake at 180-190°C.

Cream Cheesecake
Place the ingredients in the bowl of a stand mixer and beat on high speed for one minute.


Place the ingredients in the mixer bowl and beat with the paddle attachment on high speed until a smooth dough forms. Place uneven pieces on a tray and bake at 180 °C for 5 minutes.

Fill a mold with the cheesecake mixture. Bring the Arabesque Dark 60% to the appropriate temperature. With a mold create the pot for the cake.
Place a layer of Grand Carrot Cake on the base and fill the "pot" you created with the cheesecake cream. Place Fruitful Orange and Fruitful Peach in the middle.
Glaze a silicone mold with Masca Apricot and place on top of the dessert.
Decorate with crumble to give the appearance of soil.

Carrot Cake