This sumptuously-spiced carrot cake loaf is definitely a keeper ; the charming cinnamon tinges will tickle your taste buds, and its moist sponge is perfect with a cuppa! Create your own carrot cupcakes, or even double-layer your cake. Make sure you’re not missing out, and grab your carrot cake mix!
Simply Spiced Carrot Cake Loaf Mix
Light brown soft sugar, Oat Flour, Rice Flour Fine, Potato Starch, Golden Linseed Flour De-Oiled, Tapioca Starch, Maize Flour, Organic Buckwheat Flour, Baking Powder, Xanthan Gum, Bicarbonate of Soda, Salt, Mixed Spice and Cinnamon
Free from all 14 main allergens
• 165g Grated Carrot
• 75ml Vegetable Oil
• 65ml Cold Water
• For a fluffier loaf, add 1tbsp White (or Apple Cider) Vinegar
HOW TO MAKE
Preheat oven to 180c/400f/gas mark 6
Rip open this packet like you mean it! Then lovingly pour into a mixing bowl.
Add the water and oil and blend for 5 minutes (sing your favourite song to pass the time, for bonus points try and change the lyrics to be about carrots)
Gently fold in the grated carrot (and a handful of raisins if you fancy)
Scoop the beautiful blend into a greased 1lb loaf tin and bake for 30-35mins
Graciously turn out the cake onto a cooling rack and do a celebratory jig before tackling the frosting. Try and keep busy for 30 minutes while the cake cools!