Fresh Mint In Carrot Cake

Decorating By Treena Updated 22 Feb 2012 , 1:36pm by Treena

Treena Posted 21 Feb 2012 , 9:52pm
post #1 of 4

I have a client asking for "gourmet" carrot cake. I have a preferred recipe and no questions about suiting him other than he wants it to have fresh mint leaves in it. My recipe makes 3 - 9 inch rounds. How much mint should I chop to add the right balance?


3 replies
cakemom721 Posted 22 Feb 2012 , 12:19am
post #2 of 4

Does your recipe call for dried mint? Usually takes 3 times fresh to substitute for dried. Hope that helps.

Treena Posted 22 Feb 2012 , 1:25pm
post #3 of 4

My recipe does not call for mint. Nor can I find a recipe that does. That's why I'm questioning how much fresh mint to toss in. It is such a strong flavor that I know it can't be overpowering. Less is best but I sure wish I knew how much! =)

Treena Posted 22 Feb 2012 , 1:36pm
post #4 of 4

Ok, I found a pound cake recipe that called for 2 tablespoons for a loaf to feed 8-10. Since I do not want the mint to be overpowering, I'm only going to add 1 tablespoon finely chopped.......unless someone can suggest otherwise!


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