Carrot cake

One full pack makes 2 carrot cakes

The mix (1/2 pack) works with any of your favorite carrot cake recipes. (The full pack makes 2 loaves!)

My recipe is a simple cake without coconut, crushed pineapple, applesauce etc. but you can add what you like.

The recipe below is based off a recipe using 1 1/2 cups of flour or 1/2 pack.

One full pack makes 2 carrot cakes

Recipe for 1/2 pack For 1 carrot cake or loaf

Ingredients

• 250 g Gusto Pancake & Baking Mix

• 1/2 cup plus 2 tbsp oil

• 1/3 cup sugar*

• 1/2 cup brown sugar (110 g), packed

• 1 teaspoon (5 g) vanilla extract

• 2 large eggs or commercial egg substitute

• 2 cups (260 g, approx. 3-4 large) grated carrots

• 1 teaspoon ground cinnamon

• 1/4 tsp nutmeg

*I tend to like less sweet cakes so reduced the sugar a little, but you can use up to 1/2 cup

Frosting (can easily be made plant based)

• 60 g (¼ cup) unsalted butter, softened

• 60 g (¼ cup) cream cheese, softened

• 1 ½ cups (195 g) icing sugar / powdered sugar, sifted)

• 2 tablespoon lemon juice

• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F. Grease and line an 8” round cake tin with baking paper or a 9x5” loaf pan.

2. In a large mixing bowl, stir together oil, sugars, vanilla essence, eggs and grated carrot.

3. Add the 250 g flour mix. Stir together until just combined.

4. Pour into the prepared tin. Bake for 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting

1. In the bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese on high speed until pale and fluffy, about 3-4 minutes.

2. Add the sifted icing sugar, lemon juice and vanilla essence. Beat for another 3-4 minutes on high speed until fluffy, thick and pale. If your frosting is too thick, add 1 teaspoon of lemon juice at a time until the desired consistency is reached.

3. Spread evenly over the top of the cooled cake. The frosting will continue to firm up over the next couple of hours.