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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, always-indulgent bake full of nutty, spicy goodness. Perfect when you’re running low on time and need a last-minute teatime treat or for introducing the kids to the delights of baking. This crowdpleaser is as delicious as a cake as it is in muffin form.

SKU: 0601-07-1040
Carrot & Pineapple Pulp: Fresh Carrot (20%), Filtered Water, Sugar, Pineapple Concentrate (5%), Corn Starch, Acidity Regulator   Dry Mix: Wheat Flour (Gluten), Castor Sugar, Macadamia Nuts (8%), Corn Starch, Baking Powder, Dextrose, Spices, Salt, Raising Agent, Fibre, Flavouring, Colourant: Beta Carotene  
  • Dry Mix: Wheat, Gluten, Tree Nuts
  • Added Ingredients: Egg, Cow’s Milk
  • (Dry Mix is Dairy-Free)
  • Eggs: 2 x 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 full cream cow's milk with almond, soya or coconut milk.)
  • Round Cake Pan (18 cm x 7,5 cm High) or 12-Cup Muffin Pan for Muffins (7 cm x 3 cm Deep)
  • Electric Beater
  • Spatula
  • (Oven Rack in Middle Position)
  • Single Layer Cake: 45 - 50 Minutes at 180°C
  • Muffins: 35 Minutes at 190°C

WHAT’S IN THE BOX?

  • A foil pack with dry cake mixture, pre-blended with spices and macadamia nuts.
  • A 230 g doy pack of ready-to-use carrot and pineapple pulp.

INSTRUCTIONS:

CARROT CAKE – AS ILLUSTRATED ON 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. Watch the video on how to emulate the illustration on the box.


VARIATION FOR TWO SMALLER CAKES

Bake in 2 x 15 cm cake pans for 35 minutes. Ice individually. Use half the cream cheese icing for each cake.

MUFFINS
Line a muffin pan with paper cups and fill 2/3 full with carrot cake batter, see baking time in left panel.

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 lightly until smooth.
  • Add milk and beat very briefly.
  • Add Icing Mix and fold into mixture, or beat in on slow speed, until evenly blended. Add a little more milk to soften, if icing is too firm.
  • Sandwich cake halves together with a little less than half of the icing.
  • Coat the sides with a thin layer of icing. To get an evenly thick layer of icing on top, pipe and then smooth the icing. Garnish with chopped nuts if desired.

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