Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.125
Castor Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Eggs
0.250
Water
0.100
Grated Carrot
0.250
Total Weight: 0.600
Group 3
Ingredient
KG
Mixed Spice
0.005
Cinnamon
0.005
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.325
Total Weight: 0.335
Group 4
Ingredient
KG
Walnuts (chopped)
0.080
Total Weight: 0.080

Method

Cream together Group 1. Add Group 2 mix on slow speed for 2 minutes. Sieve Group 3 add to mix and mix on slow speed for 1 minute. Scrape down and mix for a further 1 minute on 2nd speed. Add Group 4 and stir in. Bake at 180¡C for 25-30 minutes or until done dependent on oven. For Muffins bake at 180¡C for 15-20 minutes or until done dependent on oven.

Ingredients

Group 1
Ingredient
KG
Butter (softened)
0.125
Castor Sugar
0.175
Total Weight: 0.300
Group 2
Ingredient
KG
Eggs
0.250
Water
0.100
Grated Carrot
0.250
Total Weight: 0.600
Group 3
Ingredient
KG
Mixed Spice
0.005
Cinnamon
0.005
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.325
Total Weight: 0.335
Group 4
Ingredient
KG
Walnuts (chopped)
0.080
Total Weight: 0.080

Method

Cream together Group 1. Add Group 2 mix on slow speed for 2 minutes. Sieve Group 3 add to mix and mix on slow speed for 1 minute. Scrape down and mix for a further 1 minute on 2nd speed. Add Group 4 and stir in. Bake at 180¡C for 25-30 minutes or until done dependent on oven. For Muffins bake at 180¡C for 15-20 minutes or until done dependent on oven.