Prepare and Use
Cooking Instructions 1kg Carrot Cake Mix, 100ml vegetable oil, 450ml cold water, 300g grated carrot; 3.5kg Carrot Cake Mix, 350ml vegetable oil, 1575ml cold water, 1050g grated carrot. 500g of dry mix is sufficient for 2 x 20cm (8inch) sandwich tins.
Step 1 Preheat oven to 180°C/Fan Oven 160°C/Gas Mark 4. Weigh out the required quantity of mix into a mixing bowl.
Step 2 Blend in the correct amount of water and vegetable oil using an electric whisk/mixer on slow speed until fully mixed. Scrape down and whisk on a medium speed for a further 1 minute. Add the grated carrot and mix on a slow speed until well incorporated.
Step 3 Divide the mixture between greased and lined tins.
Step 4 Bake in the centre of the oven for approx. 20-30 minutes or until well risen and springs back to the touch. Allow to cool slightly in the tin before transferring to a wire rack. All appliances may vary, these are guidelines only. For fan assisted oven cooking time may need to be reduced. Hints & Tips Top with a cream cheese icing for a classic carrot cake - simply blend together cream cheese and icing sugar. Try something different and replace the grated carrot with dried pineapple, mango or apple for an alternative fruit cake. Why not try adding some chopped walnuts to the cake batter and top with a cream cheese icing to make a rich Passion Cake.