Spiced Carrot Cake

Name: Spiced Carrot Cake Serves 4 | with Pecans and Snowy Cream Cheese Frosting
Total time: 1 h 15 min
Yield: 2
Cuisine: 0
Ingredients: 400 g Vanilla Baking Mix; 2 unit(s) Egg; 1 unit(s) Carrot; ½ tsp Cinnamon, ground; 1 tsp Pumpkin Pie Spice Mix; 3 unit(s) Cream Cheese; 1.5 cup Icing Sugar; 56 g Pecans; 4 tbsp Shredded Coconut; ½ cup Oil*; 0.13 tsp Salt*; 6 tbsp Butter*

Serves 4 | with Pecans and Snowy Cream Cheese Frosting

Get Up To 20 Free Meals + Free Sides for Life

Rudolph isn't the only one around here with a love for carrots — we just prefer ours in cake form! Smothered in snowy, coconut-y cream cheese frosting, this easy cake recipe is fun to make and whips up in no time.

Ingrédients : Mélange à gâteau à la vanille (sucre, farine de blé enrichie, amidon de maïs modifié, substances laitières, sel, amidon de blé, huile de canola, pyrophosphate acide de sodium, bicarbonate de sodium, gomme de cellulose, phosphate monocalcique) (lait, blé) • Sucre à glacer (sucre, amidon de maïs) • Carottes • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Œuf de catégorie A • Pacanes • Noix de coco râpée (chair de noix de coco blanche, métabisuphite de sodium) (sulfites) • Mélange d'épices pour tarte à la citrouille (épices) • Cannelle moulue.

Allergens:

Hvede

•Milk

•Egg

•Noix de pécan

•Tree nuts

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour 15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ serving 4 people

400 g

Vanilla Baking Mix

2 unit(s)

Egg

1 unit(s)

Carrot

½ tsp

Cinnamon, ground

1 tsp

Pumpkin Pie Spice Mix

3 unit(s)

Cream Cheese

1.5 cup

Icing Sugar

56 g

Pecans

4 tbsp

Shredded Coconut

Not included in your delivery

½ cup

Oil*

0.13 tsp

Salt*

6 tbsp

Butter*

Nutrition Values

Calories1270 kcal

Fat65 g

Saturated Fat27 g

Carbohydrate143 g

Sugar100 g

Dietary Fiber4 g

Protein11 g

Cholesterol175 mg

Sodium1210 mg

Trans Fat1.5 g

Potassium400 mg

Calcium175 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Box Grater

•Whisk

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•8x8" Baking Dish

•Small Bowl

Cooking Steps

Peel, then grate carrot.
Add vanilla baking mix, 1/2 tsp cinnamon and 1/2 tsp Pumpkin Pie Spice Mix to a large bowl, then whisk to combine.
Add eggs, 1/2 cup oil and 2/3 cup water to the large bowl, then whisk to combine. Add grated carrot and pecans, then stir with a spatula until combined.

Transfer cake batter to the prepared baking dish.
Bake in the middle of the oven until golden-brown and a knife inserted into the centre comes out mostly clean, 40-50 min. (TIP: Take cake out of the oven when a few moist crumbs still stay attached to knife!)
Allow cake to cool in the pan for 10 min, then, using the parchment overhang, remove from the pan and place onto a wire rack to cool completely. (TIP: You can place cake in the fridge to help it cool down faster!)

Meanwhile, add 1 tbsp icing sugar to a small bowl. Add coconut and toss to combine.
Add softened butter and remaining icing sugar to a large bowl. Beat using a wooden spoon or handheld mixer until smooth, 2-3 min.
Slowly beat in cream cheese and a pinch of salt until combined, 1-2 min.