Carrot Cake
Turn a white chocolate mud cake mix into a yummy carrot cake.
Ingredients
1x white chocolate mud cake mix
300ml of boiling water
125g melted butter
2 tspn cinnamon
250g grated carrot
Cream cheese frosting ingredients
1 block of cream cheese 225g
125g butter (room temp)
1 teaspoon of vanilla
Pinch of salt
3 cups icing mixture
Method
Combine your mud cake mix & cinnamon with the boiling water & melted butter whisk to combine.
Add in your grated carrot & stir till well-combined
Pour the mix into your lined tin. I used a loaf tin (they are so quick & easy to line)
Bake for 1 hour at 160 degrees.
Allow to cool and refrigerate for 2 hours before removing from the tin.
Icing
Place cream cheese, butter and vanilla in your mix master on a medium speed to combine.
Slowly add your icing mixture in and continue to mix until it is a lovely light and fluffy icing.
Tip ~ block cream cheese makes a more stable icing where the spreadable cream cheese in the tub can tend to be a little runny. Both taste great if you only have the tub just pop your finished icing in the fridge for a few minutes before spreading on your cake.
Store in fridge.
