CARROT CAKE

• 400 gm Sugar

• 4 Eggs

• ½ Banana (finely diced)

• 1 ½ cup Corn or Grapeseed Oil

• 125 gm AP Flour

• 125 gm Toasted Filbert Flour

• 2 gm Baking Soda

• 10 gm Baking Powder

• 5 gm Ground Cinnamon

• 75 gm Walnut

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• 1 Green Apple (grated)

• 1 Carrot (grated)

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 CREAM CHEESE FROSTING

• ½ lb Butter (creamy)

• 2 lb cream cheese

• 1 ½ lb Confectioners sugar (10X)

• Vanilla

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 CREAM CHEESE SHERBET

• 1 lb Cream Cheese

• 1 ½ Sour Cream

• 2 Lemon Zest

• 75 gm Sugar

• 1 can (400 gm) Condensed Milk

• 75 gm Honey

   Combine all ingredients in bar blender

   Freeze in ice cream maker.

   Store in freezer

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 CARROT GINGER SORBET

• 2 cups Juice

• ½ cup lime ginger Bar base

• ¼ cup Sorbet Syrup

   Combine all ingredients

   Freeze in ice cream maker.

   Store in freezer

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 DECO

                MANGO SAUCE

• Frozen Mango Puree

No addition of anything

Just defrost and kept cold

CARROT SOFT JELLY

• 300 gm Carrot juice

• 30 gm Sugar

• 2 Gelatin Leaves

   Use as it is in squeeze bottle.

   Keep refrigerated at all time

   Heat up half of the carrot juice, add the sugar and pre-soaked gelatin.

   Add the second half.

   Dispense in squeeze bottle like the mango sauce and refrigerate.

   Before using, put in microwave oven for 10 seconds and shake well.