|Typical values||Cake Mix As Sold per 100g||Unbaked Cake Mix As Prepared 1/12th of cake (77g) without icing contains:|
|- Saturates||3.5g||2.5 g|
|- Sugars||46.1g||19.3 g|
Preparation & Storage
- Preparation 10 mins Baking time 23-28 mins All you need is: 90ml vegetable oil (6 tbsp) 200ml water 3 medium free range eggs 1 tub of Betty Crocker Vanilla Butter Cream Style or Cream Cheese Style Icing 2 x 8"well-greased cake tins Moist, light and utterly mouthwatering, this Classic Carrot Cake is guaranteed to be a showstopper. So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/Gas mark 4 - let's get baking! Only 3 steps to cake heaven... 1 Mix the eggs, oil, water and cake mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. 2 Pour the cake mixture evenly into your two greased cake tins. 3 Bake in the centre of the oven for around 23-28 minutes or until a rounded knife, inserted fully into the centre of the cake comes out clean, then cook on a wire rack. Sandwich your cakes together and cover with lashings of Betty Crocker Vanilla Buttercream Style of Cream Cheese Style Icing. Then help yourself to a delicious slice... cake heaven! Bake it yours For an extra homely touch, why not add a handful of sultanas or walnuts to mix. Delicious!
Store in a cool dry place.
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