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Fresh mint in Carrot Cake

post #1 of 4
2/21/12 at 1:52pm
Thread Starter 
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?

Thanks!
Treena
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Treena
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post #2 of 4
2/21/12 at 4:19pm
Does your recipe call for dried mint? Usually takes 3 times fresh to substitute for dried. Hope that helps.
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post #3 of 4
2/22/12 at 5:25am
Thread Starter 
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
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Treena
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post #4 of 4
2/22/12 at 5:36am
Thread Starter 
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!

Thanks!
Treena
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Treena
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