EASY CARROT CAKE
Servings: 12
Ingredients
Carrot Cake:
1 NOMU Breakfast Muffin Kit
3 large eggs, lightly whisked
125ml sunflower oil
160ml milk
250g carrots, peeled and grated (± 3 large carrots)
Zest of 1 orange
100g toasted pecan nuts, roughly chopped
Cream Cheese Frosting:
60g unsalted butter, softened
200g icing sugar, sieved
250g cream cheese
1 tsp NOMU Vanilla Paste
1 tbsp milk, warm
Directions
Preheat your oven to 180°C. Lightly grease and line a 20cm springform cake tin, or generously grease a large bundt cake tin.
Empty the muffin mix sachet into a bowl. Add the lightly whisked eggs, sunflower oil and milk and whisk until combined. Add the grated carrots, orange zest and half of the toasted pecan nuts and mix through.
Pour the cake batter into the prepared tin and bake for 50-55 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 15 minutes and then turn out onto a cooling rack. Leave to cool completely before icing.
For the cream cheese frosting, use an electric mixer and beat the butter on high speed until very pale and creamy. Add the icing sugar and beat until well combined. Add the cream cheese, vanilla paste and warm milk and beat until smooth.
Spread the cream cheese frosting over the cake and finish off with a sprinkling of toasted pecan nuts.
Ingredients
Carrot Cake:
1 NOMU Breakfast Muffin Kit
3 large eggs, lightly whisked
125ml sunflower oil
160ml milk
250g carrots, peeled and grated (± 3 large carrots)
Zest of 1 orange
100g toasted pecan nuts, roughly chopped
Cream Cheese Frosting:
60g unsalted butter, softened
200g icing sugar, sieved
250g cream cheese
1 tsp NOMU Vanilla Paste
1 tbsp milk, warm
Directions
Preheat your oven to 180°C. Lightly grease and line a 20cm springform cake tin, or generously grease a large bundt cake tin.
Empty the muffin mix sachet into a bowl. Add the lightly whisked eggs, sunflower oil and milk and whisk until combined. Add the grated carrots, orange zest and half of the toasted pecan nuts and mix through.
Pour the cake batter into the prepared tin and bake for 50-55 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 15 minutes and then turn out onto a cooling rack. Leave to cool completely before icing.
For the cream cheese frosting, use an electric mixer and beat the butter on high speed until very pale and creamy. Add the icing sugar and beat until well combined. Add the cream cheese, vanilla paste and warm milk and beat until smooth.
Spread the cream cheese frosting over the cake and finish off with a sprinkling of toasted pecan nuts.
Ingredients
Carrot Cake:
1 NOMU Breakfast Muffin Kit
3 large eggs, lightly whisked
125ml sunflower oil
160ml milk
250g carrots, peeled and grated (± 3 large carrots)
Zest of 1 orange
100g toasted pecan nuts, roughly chopped
Cream Cheese Frosting:
60g unsalted butter, softened
200g icing sugar, sieved
250g cream cheese
1 tsp NOMU Vanilla Paste
1 tbsp milk, warm
Directions
Preheat your oven to 180°C. Lightly grease and line a 20cm springform cake tin, or generously grease a large bundt cake tin.
Empty the muffin mix sachet into a bowl. Add the lightly whisked eggs, sunflower oil and milk and whisk until combined. Add the grated carrots, orange zest and half of the toasted pecan nuts and mix through.
Pour the cake batter into the prepared tin and bake for 50-55 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 15 minutes and then turn out onto a cooling rack. Leave to cool completely before icing.
For the cream cheese frosting, use an electric mixer and beat the butter on high speed until very pale and creamy. Add the icing sugar and beat until well combined. Add the cream cheese, vanilla paste and warm milk and beat until smooth.
Spread the cream cheese frosting over the cake and finish off with a sprinkling of toasted pecan nuts.
Ingredients
Carrot Cake:
1 NOMU Breakfast Muffin Kit
3 large eggs, lightly whisked
125ml sunflower oil
160ml milk
250g carrots, peeled and grated (± 3 large carrots)
Zest of 1 orange
100g toasted pecan nuts, roughly chopped
Cream Cheese Frosting:
60g unsalted butter, softened
200g icing sugar, sieved
250g cream cheese
1 tsp NOMU Vanilla Paste
1 tbsp milk, warm
Directions
Preheat your oven to 180°C. Lightly grease and line a 20cm springform cake tin, or generously grease a large bundt cake tin.
Empty the muffin mix sachet into a bowl. Add the lightly whisked eggs, sunflower oil and milk and whisk until combined. Add the grated carrots, orange zest and half of the toasted pecan nuts and mix through.
Pour the cake batter into the prepared tin and bake for 50-55 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 15 minutes and then turn out onto a cooling rack. Leave to cool completely before icing.
For the cream cheese frosting, use an electric mixer and beat the butter on high speed until very pale and creamy. Add the icing sugar and beat until well combined. Add the cream cheese, vanilla paste and warm milk and beat until smooth.
Spread the cream cheese frosting over the cake and finish off with a sprinkling of toasted pecan nuts.
