carrot cake mix

CARROT CAKE MIX RECIPE

500g Carrot Cake Mix

215g water

22g vegetable oil

75g freshly grated carrot

Method

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.

Guidelines;

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.

UK