Carrot Cake

with cream cheese icing (NEW)

Cooking Instructions

1kg (Serves 10-12)

  • Remove packaging
  • Take cake out of its box and place on a serving plate while frozen
  • Defrost for 2-3 hours at room temperature or 4-5 hours in the fridge
  • Slice with a hot knife. Dip your knife in hot water to get a lovely smooth slice
  • Eat as soon as possible once thawed

*It’s important to note that the listed portion sizes should be used as a guide only, as it really depends on each individual’s appetite and if any accompaniments are being served.

Cautionary note: In the unlikely event of there being any leftovers, keep in the fridge and eat within 48 hours

Serving Suggestion: Best served with a fresh pot of tea.


Ingredients & Nutritional

Icing Sugar, Vegetable Oil, Flour, Sugar, Crushed Pineapple, Eggs, Carrots, Butter, Cream Cheese, Pecan Nuts, Sultanas, Baking Powder, Bicarbonate of Soda, Cinnamon, Vanilla Essence, Lemon Juice, Salt.

Nutritional Information:

Per 100g Per Serving
Energy (kJ) 2381.46 1786.1
Fat (g) 33.69 25.27
Carbohydrates (g) 61.4 46.05
Protein (g) 4.03 3.02
Dietary Fibre (g) 1.81 1.36
Total Sodium (mg) 264.49 198.37

Gluten, Wheat, Egg, Cow’s Milk, Sulphites.

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