Carrot Cake With Vegan Cream Cheese Frosting
Method
Step 1:
In a mixing bowl, add five scoops of White Wings Carrot Cake Premix. To replace the eggs in the mix, use flaxseed meal and water. In a separate bowl, combine the flaxseed meal and water. As a rule of thumb, one tablespoon of flaxseed and three tablespoons of water equals one egg. Whisk together until it becomes thick, then add it to the mixture. Next, add water, Simply Vegetable Oil, walnuts for some extra crunch and grated carrots. Mix on a medium speed with the paddle attachment for two to three minutes.
Explore Goodman Fielder Food Service’s selection of premium wholesale cake mix.
Step 2:
Use Gold’n Canola Oil Spray to lightly coat an 11-inch cake ring and fill with the batter. Fill the tin three-quarters of the way, then bang it on the tabletop to ensure it evenly spreads. Put the cake into a preheated oven at 180 degrees Celsius for 55 minutes. Once cooked remove and cool on a cake wire.
Step 3:
To make the frosting, combine vegan butter, which is made from cashew nuts and coconut oil, and vegan cream cheese – the cream cheese is a combination of tofu and sugar. Then, add the vanilla extract and whip the ingredients together with a paddle attachment on a medium speed for five minutes. Turn the mixture down to a low speed and slowly add the icing sugar until the consistency is thick. If the mix becomes too thick, slowly add the almond milk until your desired consistency is reached.
Step 4:
Once the cake has cooled, place the cream cheese frosting in the centre of the cake and spread it out to the sides. To finish it off, top it with some walnuts and edible flowers.
Want to know more about the vegan diet? Check out our in-depth vegan resource guide.
Goodman Fielder is one of Australia’s leading suppliers of a variety plant-based wholesale products for restaurants, cafes and other hospitality venues. Discover the range today.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| kg | $ | kg | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| L | $ | L | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
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Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
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