Spiced Carrot Layer Cake
| Recipe By: | Hannah Lewry |
| Serves: | 8 |
| Cooking Time: | 25 to 30 minutes for each layer |
| Cook's Tips: | I made my own cream cheese icing, but you can use the icing provided with the baking kit, if you prefer. |
| Prep Time: | 15 minutes |
Ingredients
- 1 x 650g kit basic spiced cake mix
- 4 extra large free range eggs
- 250 ml sunflower oil
- 200 ml full-cream milk, heated
- 4 medium carrots, peeled and grated
- 50 g pecan nuts, broken
- 8-12 discs cream cheese
- 4 Tbsp (To serve) icing sugar
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Cooking Instructions
Preheat the oven to 170°C. Grease and line a 23 cm round cake tin. Beat the eggs and the sugar from the baking kit at a high speed for 1 minute, then add the oil and beat for a further minute. Add the hot milk and continue beating for 30 seconds. Fold in the grated carrot until evenly combined.
Add the cake mix from the kit and beat slowly I made my own cream cheese icing, but you can use the icing provided with the baking kit, if you prefer.until evenly incorporated. Pour half the mixture into the cake tin and bake for 25 minutes, or until a skewer inserted comes out clean. Remove from the oven and allow to cool for 15 minutes, then loosen the edges with a blunt knife and carefully turn out the cake.
Repeat the process with the remaining cake mixture so that you have two layers of the the same size. When completely cool, place one cake onto a serving plate and spread generously with the cream cheese icing, then top with the remaining layer of cake. I like to serve it just like this but you can top with more icing and decorate with crushed pecan nuts if you like.