Carrot Cake Recipe

Ingredients

  • 500g / 1lb 2oz – U-Weigh Carrot Cake Mix
  • 215ml / 7fl oz – Water

  • 25ml / 1fl oz – Vegetable Oil

  • 75g / 3 oz – Freshly Grated Carrot

Method

For Cake:

  1. Pour the carrot cake mix into a bowl and add the water and vegetable oil. Then, with either a whisk attachment or spatular, mix until you get a smooth consistency
  2. Add the freshly grated carrot and continue to mix until fully combined
  3. Pour the mixture into a loaf tin or a 6″ round cake tin 
  4. Bake at 180ºC, 360ºF, Gas 4, for approximately 40 – 50 minutes.

For Muffins: 

  1. Pour the carrot cake mix into a bowl and add the water and vegetable oil. Then, with either a whisk attachment or spatular, mix until you get a smooth consistency
  2. Add the freshly grated carrot and continue to mix until fully combined
  3. Pour approximately 75g of the batter into paper cases
  4. Bake at 180ºC, 360ºF, Gas 4, for approximately 20 – 30 minutes.

Carrot Cake Recipe

Ingredients

  • 500g / 1lb 2oz – U-Weigh Carrot Cake Mix
  • 215ml / 7fl oz – Water

  • 25ml / 1fl oz – Vegetable Oil

  • 75g / 3 oz – Freshly Grated Carrot

Method

For Cake:

  1. Add the cake mix into a bowl and add the water. Then mix together until combined with either a beater attachment or by hand.
  2. Add the freshly grated carrot and stir into the cake mixture.
  3. Pour the mixture into a greased lined 6” cake tin or a small loaf tin.
  4. Bake at 180ºC, 360ºF, Gas 4, for approximately 40 – 45 minutes or until cooked through; you can check by inserting a skewer – if it is clean when removed, it’s baked!

For Cupcakes: 

  1. Follow steps 1 and 2 as above.
  2. Divide mixture equally between 12 paper cases.
  3. Bake at 170ºC, 330ºF, for approximately 20 minutes.

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