Carrot Cake Mix

R29.55R555.00

Carrot Cake Mix – A mix that requires the addition of carrots, eggs and oil which produce a cake that is moist. Mix cream cheese, melted butter, and icing sugar and a touch of milk for an icing – to garnish crumble pecan nuts for texture.

Carrot Cake Mix 1 Kg

Recipe: Carrot Cake Mix 1 Kg
Jumbo/Large Eggs 6
Oil 400 ml
Carrots (Grated) 500 g

SKU: N/A Category:

Carrot Cake Mix 594g- allergens – Dry Mix: Wheat, Gluten, Tree Nuts – Added Ingredients: Egg, Cow’s Milk.

Please Note: Pricing and availability may change at short notice.

 

WHAT’S IN THE BOX? 

  • A foil pack with dry Carrot Cake Mix mixture pre-blended. 480g

INGREDIENTS YOU WILL NEED

EGGS: 2 extra large eggs
BUTTER: ¼ cup (60 g) butter, melted
OIL: ½ cup (125 ml) canola or sunflower oil
MILK: ½ cup (125 ml) full cream milk, warmed

Kosher households can replace the ½ cup (125 ml) warmed milk with warm almond, soya or coconut milk.

PANS & EQUIPMENT YOU WILL NEED

  • Round cake pan 18 cm x 7.5 cm high or 1 x 12 cup muffin pan for muffins 7 cm x 3 cm deep
  • Electric beater
  • Spray and cook
  • Spatula

OVEN: 180°C
Adjust oven rack to middle position.

SINGLE LAYER CAKE
Bake for 45 – 50 min at 180°C.

MUFFINS
Bake for 35 min at 190°C

CARROT CAKE ILLUSTRATED ON FRONT OF BOX

  • Adjust oven rack to the middle position. Preheat oven to 180°C. Butter and line the base of the pan with baking paper or spray base with a non-stick cooking spray.
  • Decant the dry flour mix, from the foil pack, into a bowl. Add 1 T (15 ml) of the measured melted butter and toss it with the flour (this ensures a moist, light textured baked cake).
  • Beat eggs and remaining melted butter together for 30 seconds on high speed until well blended. Carry on beating while adding the oil.
  • Add warmed milk and beat briefly on high speed.
  • Add carrot and pineapple mixture and beat it in.
  • Add the flour mix and gently fold it in by hand with a spatula. Mix until combined. It is important not to overmix.
  • Scrape mixture into prepared 18 cm pan. Level the top and make a slight hollow in the middle.
  • Place in the oven. See baking time in left panel. Cake is done when a thin-bladed knife inserted into the centre comes out clean and the cake pulls away slightly from the sides of the pan.
  • Cool cake in the pan for 10 minutes. Turn out on a cooling rack. Do not ice until cake is completely cold.
  • Cut the cake horizontally through the middle to form two layers before icing. More products? click here.

Additional information

Weight N/A
WEIGHT

500g, 1kg, 2,5kg, 5kg, 10kg, 12,5kg