Treat yourself at teatime with this Carrot Cake recipe
1 packet Sasko Quick Treats Vanilla Muffin Mix
1 cup sunflower/canola oil
4 cups of grated carrot (+- 600g)
100g pecan nuts
1/2 cup crushed pineapple* (optional)
125g cream cheese
300g icing sugar
1/2tsp lemon zest
Preheat oven to 180C
Break eggs into a large bowl, using an electric mixer or a strong arm, whisk the eggs until they are light and fluffy and about 3 times the volume.
Pour in oil and whisk to incorporate.
Add Sasko Quick Treats Vanilla Muffin Mix and cinnamon and gently stir through.
Lastly add the carrot, pecan nuts and crushed pineapple (if using) and stir through.
Pour into a greased loaf tin and pop into the oven to bake for 55 – 60 minutes. (To check if the cake is cooked through, use a knife or a skewer and push it through the centre and then pull it out again – if it comes out clean, it is done.)
Let the cake rest in the loaf tin for 10-15 minutes before removing from the container and allowing cooling completely on a wire rack.
To make the icing: put all the ingredients into a mixing bowl and mix to combine until you have a smooth icing. Using a knife spread along the top of the cake.
Recipe proudly provided by Sasko foods