£0.48 per 100g
CARROT CAKE MIX RECIPE
500g Carrot Cake Mix
22g vegetable oil
75g freshly grated carrot
Place dry mix into a mixing bowl fitted with a beater
Combine all the liquids and gradually add to the mix over one minute
on speed 1.
Scape down and mix for 3 minutes on speed 2. Add the carrot and
mix on speed 1 for 30 seconds.
For Muffins allow approx. : (Mini) 25g mixture, (Standard) 75g
mixture, (Jumbo/ Mushrooms) 120g mixture.
Loaf Cakes (6in round cake) : 350 - 375g mixture
Baking Guidelines; (ovens vary so please adjust times accordingly)
Muffins: 180°C (360°F); (Mini): 20 - 25 mins, (Standard): 25 - 30 mins
(Jumbo): 30 - 35 mins.
Loaf Cakes: 180°C (360°F); 40 - 45 mins (according to unit size)
Sugar, Wheat Flour (Wheat Flour, Calcium Carbonate,Niacin, Iron, Thiamin), Rapeseed Oil, Dried Egg, Wheat Starch,Dextrose, Raising Agents: Sodium Carbonates, Diphosphates; Cassia, Emulsifier: Soya Lecithin, Cinnamon, Ground Ginger, Dried Egg White, Caramelised Sugar, Colour: Carotenes.
Wheat Starch (Cereals Containing Gluten), Wheat Flour (Cereals Containing Gluten), Soya Lecithins (Soyabeans), Dried Egg (Eggs), Dried Egg White (Eggs) . Packed in an environment where all allergens are present.
May contain milk
store in an airtight container in a cool, dryplace away from strong odours and direct sunlight.
6 months when stored as described. See use by date.