Gluten Free Carrot Cake Mix 450g
There’s nothing like walking into a kitchen to the spell of warm spices. Nothing beats a classic carrot cake and ours is moist and Incredibly tasty. Made with cinnamon, a touch of nutmeg and dark brown sugar you only have to add egg, margarine and a couple of freshly grated carrots.
It’s one of our family favourites and a great addition to any afternoon tea.
Here is the frosting we use – hope you enjoy it:
450g sifted Icing Sugar
70g Unsalted Butter
180g low fat cream cheese zest and
juice of 1 orange
Mix the icing sugar, butter and cream cheese together in a bowl until its smooth. Add the zest and juice of the orange and mix for a minute or so, it is then ready To use. You can leave the bowl covered in a fridge for 15-20 minutes so that the Frosting is easier to use. .
Gluten free flour (maize starch, SOYA flour, rice flour, raising agents (sodium bicarbonate, disodium diphosphate), modified tapioca starch, modified maize starch, xanthan gum, salt), Soft dark brown sugar, baking powder, ground cinnamon, ground nutmeg
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Instructions for baking:
• Heat oven to 170°C/gas mark 3 and line two greased 7” or 8" sponge trays.
• Empty cake mix and 208g margarine into a bowl, mix well.
• Add 3 eggs and whisk until mixture is creamy.
• Grate 3 carrots and fold into the mixture.
• Pour the mix into the greased and lined tin and bake in the middle of the over for 30 mins
until the top is firm to the touch. Leave to cool for 10 mins.
• Turn out onto a cooling rack.
• Once cooled decorate as desired.
The mix will fit two 7” or 8" round cake tins.