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Cake_xo GLUTEN FREE Carrot Cake Mix | 650g
R73.00
In stock
Product Details
One-bowl mix Bursting with warm spices and a hint of sweetness, our Gluten Free Carrot Cake Mix creates a moist, flavourful cake loaded with classic charm. Effortless to bake, perfect to share!
Just add milk (or milk alternative), eggs (or egg replacer), grated carrots and oil
Makes a 2 layer 20cm wide cake or 24 cupcakes
Ingredients
Sugar, Ginger, Cinnamon, Raising Agents, Rice Flour, Tapioca Starch, Chickpea Flour, Xanthan Gum, Potato Starch, Corn Starch,
Allergens
None
Additional Ingredients Required
650g Gluten Free Carrot Baking Mix
½ cup (125ml) milk (or plant-based milk for a dairy-free option)
1½ cups (150g) grated carrots
1 cup (250ml) vegetable oil (or melted butter)
3 large eggs (or egg substitute for a vegan option)
Equipment Required
Mixing bowl, Whisk or electric mixer, Measuring cups, Spatula or wooden spoon
Baking tin or cupcake tray, Baking tin liner or Cupcake liners, Oven, Toothpick or cake tester & Cooling rack
Baking times
For a 2-layer 8-inch cake: Divide the batter evenly between two 8-inch round pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
For cupcakes: Fill cupcake liners ⅔ full. Bake for 18–22 minutes.
For a loaf cake: Pour the batter into a prepared loaf pan. Bake for 45–55 minutes.
Baking Instructions
Preheat your oven to 180°C (350°F). Grease and line your baking tin, cupcake tray, or loaf pan with parchment paper.
Combine Wet Ingredients:
In a mixing bowl, combine:
½ cup (125ml) milk (or plant-based milk for a dairy-free option)
1 cup (250ml) vegetable oil (or melted butter)
3 large eggs (or egg substitute for a vegan option)
1½ cups (150g) grated carrots
Whisk together until smooth.
Add Dry Mix: Gradually add 650g of the gluten free carrot cake mix to the wet ingredients. Stir gently until the batter is smooth and lump-free. Do not overmix.
Optional Add-Ins: Fold in chopped nuts (e.g., walnuts or pecans), raisins, or shredded coconut for added texture and flavour.
For a 2-layer 8-inch cake: Divide the batter evenly between two 8-inch round pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
For cupcakes: Fill cupcake liners ⅔ full. Bake for 18–22 minutes.
For a loaf cake: Pour the batter into a prepared loaf pan. Bake for 45–55 minutes.
Cool and Decorate: Allow the baked goods to cool completely on a wire rack. Frost with cream cheese frosting or dust with powdered sugar before serving.
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Cake_xo GLUTEN FREE Carrot Cake Mix | 650g
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