- 500g McDougalls Carrot Cake Mix
- 50g Vegetable oil
- 225g Water
- 150g Grated carrot
For the icing
- 150g Cream cheese
- 100g Butter (softened)
- 250g Icing sugar (sieved)
- Vanilla to taste
For the garnish
- 100g Toasted hazelnuts (chopped)
- 1 Carrot
- 50g Granulated sugar
- Follow the on-pack instructions to make the McDougalls Carrot Cake Mix.
- Place the mix into a lined 10” baking tin.
- Bake at 170°C for approximately 45 minutes or until a skewer runs cleanly through the batter.
- Remove from the oven, allow to cool slightly and turn out of the tin onto a cooling wire to cool fully. Then place on a suitable cake board (approximately 9” for a 10” tin).
- In a mixing bowl with a beater attachment, cream the butter, cream cheese, icing sugar and vanilla, until light and smooth.
- Slice the cooled cake in 2, fill with the butter cream and then cover the entire cake with the butter cream (reserving a little for decoration on top).
- Gently press the hazelnuts into the side of the cake, pipe buttercream rosettes onto the top and place the cake into the fridge to firm up.
For the candied carrot
8. Cut the carrot into small circles and place in a pan with the sugar and a little water. Boil and part cook, then cool and soak in the syrup.
9. Slice a portion of the cake from the fridge and place onto a serving plate; top with the candied carrot and serve.
• For a banana cake, simply replace the carrots with bananas
• Try adding innovation to your menu by swapping carrots for apple or courgette
• The McDougalls Carrot Cake base is freeze thaw stable
• Do not over beat the icing as it can become too soft