Print Recipe

Carrot squares

Ingredients cake base:
250 gr Damco kano powder
175 gr Butter
100 gr Wheat flour
50 gr Whole egg



Instructions for the base:
Make a smooth dough from all the ingredients and allow it to rest for 24 hours. Roll the dough until it is 2 mm thick and line a greased 60 x 40 cm baking tray with silicone paper.

Ingredients carrot cake:
1.500 gr Damco gingerbread cakemix
45 gr Damco cold binding agent
300 gr Brown caster sugar
125 gr Butter, melted
375 gr Water
Ingredients filling:
750 gr Grated carrots, fine 1
25 gr Chopped walnuts
125 gr Soft raisins






Instructions for the carrot cake:
Mix the Damco gingerbread cakemix and the Damco cold binding agent. Add the water and mix to a smooth batter with the rest of the ingredients (do not allow the mix to go airy). Finally work the filling through the batter. Distribute the batter evenly over the baking tray and then bake.

Ingredients topping:
500 gr Mascarpone
200 gr Whipped cream, yoghurt thickness
20 gr Vanilla sugar



Instructions for the topping:
Mix the mascarpone with half of the whipped cream until it is light and airy. Then slowly fold in the rest of the flavoured whipped cream. Distribute the topping evenly over the cooled carrot cake. Freeze the cake before cutting and divide into 5 x 8 cm pieces. Apply some of the grated carrot onto the topping for decoration.

Baking time: 45 min
Baking temp.: ca. 180°C
Quantity: 60 pieces 


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