The very best Carroty Cake can be made anytime at home. This packaging makes TWO loaves or round cakes, perfect for a layered carrot cake, or, make one a time and save the rest of the mix for another time. We love to bake and freeze this cake for the best dessert to have on hand anytime guests pop in! Check out the fan favourite cream cheese frosting in the recipe below. A winner every time! 756g Make 24 muffins/cupcakes 2 loaves 2 x 8-9 inch round cakes Ingredients:Unbleached flour made of hard red spring wheat from Quebec (Niacin, reduced Iron, Thiamin, Riboflavin, Folate), sugar, sodium bicarbonate, cinnamon, salt. Contains Wheat. May contain nuts. You will need: 2 eggs ½ cup of vegetable oil 3 medium carrots (130g), peeled and finely grated ½ a tsp vanilla extract Best Cream Cheese Frosting 113 grams butter (1 stick), Room temperature 170 grams cream cheese (3/4 cup), Room temperature 454 grams icing sugar (about 3 ½ cups) 1 tsp best vanilla extract Place all ingredients in a stand mixer and beat well until thick, smooth and creamy. Add more powdered sugar for a more stiff frosting. To create a glaze: Add milk 2 tbsp at a time until the frosting thins and is pourable. For a thick glaze, as we have in the photos, the glaze should be thick like honey and it will take a few minutes to drop down the sides. For a thinner glaze look for a thin yoghurt consistency. Pour the glaze over a completely cooled cake set on a rack over a baking sheet. Add crushed walnuts immediately if desired. Let dry slightly before serving and enjoy!
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