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Carrot Cake
Carrot Cake
Bake Mixes

Carrot Cake

595 g

Aromatic and moist, Ina Paarman’s Carrot Cake is a flop-proof, indulgent bake full of nutty, spicy goodness. Perfect when you’re running low on time and need a last-minute teatime treat. This crowd-pleaser is as delicious as a cake, as it is in muffin or cupcake form.

SKU: 0601-07-1040
  • Carrot & Pineapple Pulp: Fresh Carrot (26%), Pineapple (26%), Water, Fresh Quince Paste (Quince, Sugar), Sugar, Corn Starch, Salt, Citric Acid
  • Dry Mix: Wheat Flour (Gluten), Sugar, Corn Starch, Macadamia Nuts (5%), Baking Powder, Dextrose, Spices, Salt, Raising Agent, Fibre, Flavourings (Cow's Milk [Lactose])
    • Dry Mix: Wheat, Gluten, Tree Nuts, Cow's Milk
    • Added Ingredients: Egg, Cow's Milk

    Dry Mix & Pulp (Box Contents)

    • Halaal
    • Kosher Dairy


    Cake (When Baked as per Box Instructions)

    • Lacto Ovo Vegetarian
    • Eggs: 2 x Extra Large or Jumbo Eggs
    • Oil: ¾ Cup (180 ml) Canola or Sunflower Oil
    • Milk: ¼ Cup (60 ml) Full Cream Milk, Warmed
    • Carrots: 2 x Cups (500 ml) Coarsely Grated, Fresh Carrots
    • Round Cake Tin (20 cm x 7,5 cm High)
    • Or 12-Cup Muffin / Cupcake Tin (3 cm Deep)
    • Electric Beater
    • (Oven Rack in Middle Position)
    • Single Layer Round Cake (20 cm): 1 Hour 10 Minutes at 180°C
    • Cupcakes: 20 - 25 Minutes at 180°C

    WHAT’S IN THE BOX?

    • A foil pack with dry cake mixture, pre-blended with spices and macadamia nuts
    • A pouch of ready-to-use carrot and pineapple pulp


    INSTRUCTIONS:

    CARROT CAKE – AS ILLUSTRATED ON BOX

    • Adjust the oven rack to the middle position and preheat the oven to 180 °C.
    • Butter and line the base of the tin with baking paper or spray the base with a non-stick cooking spray.
    • Beat the eggs for 20 seconds on high speed, until well blended. Carry on beating while adding the oil.
    • Add the warmed milk and beat briefly on high speed.
    • Add the carrot and pineapple mixture from the pouch, as well as the coarsely grated carrots, and beat in.
    • Add the dry cake mix and gently fold it in by hand with a spatula. Mix until combined. It is important not to overmix.
    • Scrape the mixture into the prepared 20 cm tin. Level the top and make a slight hollow in the middle with the back of a tablespoon.
    • Place the cake in the oven. Bake for 1 hour and 10 minutes at 180 °C. The 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 tin.
    • Cool the cake in the tin for 20 minutes. Turn it out onto a cooling rack. Do not ice until the cake is completely cold.
    • Cut the cake horizontally to form two or three layers before icing.


    Ina's Tip: If you want your Carrot Cake to be even more fruity, replace 1 cup of coarsely grated carrots with 1 cup coarsely grated apple, and use only 1 cup (250 ml) of coarsely grated carrots.


    CUPCAKES - MAKES 18

    • Line a muffin / cupcake tin with paper cups and fill ⅔ full with carrot cake batter.
    • Bake for 20 - 25 minutes at 180 °C.


    CREAM CHEESE ICING

    YOU WILL NEED:

    • 125 g Butter, at room temperature
    • 250 g Medium or Low Fat Cream Cheese or Smooth Cottage Cheese
    • 3 T (45 ml) Full Cream Milk
    • 1 x 250 g Ina Paarman’s Vanilla Icing Kit


    METHOD:

    • Cream butter until soft. Add cream cheese and beat until smooth.
    • Add milk and beat very briefly.
    • Add Icing Mix and fold into the mixture, or beat on slow speed until evenly blended. Add a little more milk to soften, if the icing is too firm.
    • Sandwich the cake layers together as shown on the front of the box.


    CARROT & NUT LOAF WITH VEGETABLE CRISPS
    A nutty, fruity, carroty loaf with an extra generous cream cheese icing on top! The icing is studded with vegetable crisps.


    Icing Kits are available in     Vanilla and Chocolate flavours. Icing kits include the flavoured icing mix, piping bag, and nozzle.

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