Carrot Cake

Ingredients

• prepared carrot-cake layer2.31 oz (65.6 g)
• light sour creamCream1.95 oz (55.2 g)
• half-and-half or light cream (10–12%)Cream0.65 oz (18.4 g)
• granulated sugarCream0.31 oz (8.8 g)
• erythritol-stevia baking sweetenerCream0.04 oz (1.2 g)
• vanilla extract or vanilla powderCream0 oz (0.1 g)
• walnutsEdges0.42 oz (12 g)

Directions

The source method is incomplete and requires chef review before release as a complete recipe.

1. For the frosting, whip the chilled sour cream with the sugar and sweetener until thick.
2. Whip the heavy cream separately.
3. Gently combine the whipped cream and sour cream.
4. Spread the cream between all cake layers.
5. Refrigerate for at least 5 hours to set.
6. Coat the sides with chopped walnuts.
7. Cut the finished cake into portions.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.