Enjoy a delicious, no added sugar velvet smooth carrot cake topped with a classic cream cheese frosting. This low GI carrot cake has all your favourite spices and flavours with a decadent, moist and creamy texture. Yum!
1 x Noshu Vanilla Velvet Cake mix
3 x extra large eggs
1 cup (250ml) milk of choice
120g Nuttelex Lite or butter (melted)
2 cups grated carrot
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 x Sachet Noshu Vanilla Velvet Frosting mix
250g cream cheese
Preheat the oven to 170°C (160°C fan forced). Baking this cake without the fan is preferable. Grease and line the base of your baking tin/s with baking paper.
Squeeze juice out of grated carrots until they are as dry as possible. In a large mixing bowl, combine packet cake mix, milk, eggs, melted Nuttelex Lite / butter, carrots, cinnamon, nutmeg and ginger. Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes.
To make a one-layer standard sized cake, pour the batter into a 20cm round cake tin and cover with foil, leaving room for cake to rise in centre. Remove foil cover after 50 minutes baking time, then cook for a further 10–15 minutes, or until a skewer comes out clean.
Note: Allow the cake to cool for at least 5–10 minutes before removing from the tin and transferring to a wire cooling rack.
Remove the baking paper and allow the cake to cool completely before decorating.
Mix frosting mix and cream cheese (at room temp) with electric beaters for 4-6 minutes until smooth. Spread frosting over the cooled cake and decorate as desired.
Best served at room temperature. The cake can also be frozen or stored chilled in an airtight container or wrapped with cling film.
MACROS PER SERVE
Recipe created by Emily Williams