Ingredients
- Carrot Cake Mix 5 x 500g
- Wright’s Carrot Cake Mix 500g
- Water 200ml
- Vegetable Oil 60ml (4 tablespoons)
- Icing Sugar (sifted) 100g
- Butter (softened) 75g
- Milk 1 tspn
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Carrot Cake Loaf
- SERVES: 12
METHOD
Method (Makes 24 cupcakes):
Place the cake mix, water and oil into a bowl. Blend together and mix to a smooth batter, 1 minute using an electric whisk, 1-2 minutes using a hand whisk.
Place the batter into a large (2lb) loaf tin, making sure it is well greased and lined with baking paper.
Bake in the oven at 160-170ºC (320-340ºF) Gas Mark 3 – 4 for around 50 – 55 minutes until baked.
Remove from the oven and allow to stand to 10-15 minutes before turning onto a cooling rack.
To make the topping, beat the butter, icing sugar and milk together until smooth and creamy.
Spread or pipe the topping over the top of the cake, when completely cooled.
Add your decorative carrots, or other Easter themed decorations such as chocolate mini eggs, and enjoy!
“I have used these mixes for sometime now , they are wonderful and so easy , my Aunt who is 84 and Italian loves it so I make her a batch of rolls every week. I have used almost the whole range and can honestly say they are a joy to make and EAT x ”
Iolanda Di Paola
Deb's Tips
Why not try making mini carrot cake loafs and wrap them in pretty Easter-themed paper for the perfect home-made gift! Deb the Bread