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Ingredients
400g
Potato Starch
1.5kg
IREKS Muffin Mix Gluten Free
750g
Whole Egg
525g
Olympic Vegetable Oil - delisted
350g
Sugar Golden Brown Soft Cane
200g
Hazelnuts, grated, roasted
10g
Cinnamon
1kg
Carrots, Grated
225ml
Water
Method
Mixing time: Mix the ingredients approx. 3 minutes until smooth.
Baking temperature: 190° C
Baking time: 40 – 50 minutes
Spread the batter on a tray and bake. After baking and glaze with apricot jelly. After cooling, cover with light-coloured coating or fondant. Decorate as desired (e.g. marzipancarrots from DREIDOPPEL).
