Carrot Cake Torte

MIX

Mix the batter following the directions provided on the bag of Westco Complete Carrot Cake Mix without Nuts for a small batch. Let batter rest 30 minutes before panning in order to hydrate the raisins and shredded carrots.

MAKE-UP

• Cake: Immediately before panning mix the batter by hand or in low speed to evenly distribute the raisins and shredded carrots throughout the batter. Scale 1 LB batter into 8” round pans.
• Fondant Carrots: Using liquid gel color tint some BakeSense Rolled White Vanilla Fondant light green. Mold BakeSense Orange Vanilla Rolled Fondant into carrots. Use a knife to make indents and mimic carrots texture. Use an extruder to make green stems out of the light green fondant and attach the stems on each carrot. (Note: you can also mold the stems by hand and cut the stems in 4 using a fondant knife).

BAKE

Bake at 335-375°F for 20-25 minutes. Invert layers immediately upon removal from the oven to prevent shrinkage and maximize shelf life. After layers are completely cool freeze overnight.

FINISH

• After removing from freezer, cut two of the layers in half horizontally. Reserve the cake crumbs to coat the sides.
• Place one sliced cake layer on a 9” cake circle. Spread a ¼” thick layer of Westco Cream Cheese Icing on top of the cake. Place another cut layer on top of icing. Spread another layer of cream cheese icing on top. Repeat with the other two layers. Coat the sides of the cake with a 1/4” thick layer of Westco Cream Cheese RTU Icing. Coat the sides with carrot cake crumbs. Garnish the top of the cake with 12 fondant carrots (see above).