Ultimate Carrot Cake

Cooking Time
20
Portions
8

Ingredients

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  • g Country Range Mix for Carrot Cake
  • ml cold water
  • g Country Range Vegetable Oil
  • g carrots, grated
  • g Country Range Walnut Pieces
  • g Country Range Mixed Dried Fruit
  • ml Country Range Dried Apricot Halves, roughly chopped Filling
  • g cream cheese
  • g icing sugar
  •   tbsp icing sugar Country Range Lemon Juice Country Range Walnut Halves
  • g Country Range Desiccated Coconut

  • 1

    Step 1

    Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two 7" sandwich tins with baking parchment.
  • 2

    Step 2

    Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed. Add grated carrot and mix on slow speed for 1 minute.
  • 3

    Step 3

    Add a couple of generous handfuls of chopped walnuts, mixed dried fruit and dried apricots.
  • 4

    Step 4

    Divide equally between the tins and bake for 20 minutes until risen and golden brown. Allow to cool.
  • 5

    Step 5

    For the filling, beat the cream cheese with the icing sugar.
  • 6

    Step 6

    When the cake is cooled, sandwich the two layers together with the cream cheese mixture.
  • 7

    Step 7

    For the topping, mix 3 tbsp icing sugar with a little lemon juice until spreading consistency. Spread over the top of the cake. Add the walnut halves.
  • 8

    Step 8

    Finally, lightly toast the dessicated coconut in a dry pan then sprinkle on the top of the cake.

Ingredients

  • 500 g Country Range Mix for Carrot Cake
  • 215 ml cold water
  • 50 g Country Range Vegetable Oil
  • 140 g carrots, grated
  • 75 g Country Range Walnut Pieces
  • 75 g Country Range Mixed Dried Fruit
  • 75 ml Country Range Dried Apricot Halves, roughly chopped Filling
  • 400 g cream cheese
  • 50 g icing sugar
  • 3 tbsp icing sugar Country Range Lemon Juice Country Range Walnut Halves
  • 100 g Country Range Desiccated Coconut