Classic Carrot Cake

About This Product

Classic Carrot Cake

Ingredients

You Will Need for the Cake: for the Icing: 1 Egg 2/3 Cup (150Ml) 1/3 Cup (80Ml) 22Cm X 11Cm Loaf Pan 1 Tablespoon 2 Tablespoons Water Vegetable Oil (20Ml) Milk (40G) Butter, Soft Carro Before You Begin Preheat Oven to 180°C (160°C Fan Forced). Lightly Grease and Line the Base of Pan with Baking Paper. 1. Mix Place Cake Mix, Egg, Water and Oil Into a Mixing Bowl. Mix with a Wooden Spoon Until Combined. Pour Batter Into Prepared Loaf Pan. 2. Bake Bake for 40-45 Mins or Until Cake Springs Back When Lightly Touched in Centre. Allow to Cool for 5 Mins Prior to Transferring Onto a Cooling Rack. 3.Ice Place Icing Mix, Milk and Butter Into a Mixing Bowl. Using an Electric Mixer, Mix on Low Speed Until Combined, and a Further 2 Mins on Medium Speed. Spread Prepared Icing Over Top of Cooled Cake. Preparation: 10 Mins Baking Time: 40-45 Mins Serves: 12 Handy Hints Want to Make Cupcakes? Prepare Cake Mix As Per Instructions, and Spoon Batter Evenly Between 12 Patty Cases. Bake for 20-25 Mins. Decorate with Icing. Inspiration for a Delicious Pineapple Carrot Cake, Prepare Cake As Directed, Substituting the Water for a 440G Can of Crushed Pineapple (Not Drained). Pour Batter Into Prepared Loaf Pan. Bake for 50-60 Mins. Prepare Icing As Directed on Pack. Hungry for More? Discover More Green'S Recipes @Greensfoodsaustralia Www.Greensfoods.Com.Au

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