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Betty Crocker Carrot Cake

3 Products
Show:
Bacofoil Bacofoil Non-Stick Baking Paper 5m
Bacofoil
Bacofoil Non-Stick Baking Paper 5m
€2,75 €2,27
 
Betty Crocker Betty Crocker Country Carrot Cake Mix 425g
Betty Crocker
Betty Crocker Country Carrot Cake Mix 425g
€4,95 €4,54
 
Betty Crocker Betty Crocker Cream Cheese Icing 400g
Betty Crocker
Betty Crocker Cream Cheese Icing 400g
€4,95 €4,54
 
Showing 1 - 3 of 3
Betty Crocker Carrot Cake

Ingredients:

  • Betty Crocker Country Carrot Cake Mix
  • 3 medium eggs
  • 105ml vegetable oil (or 110g melted butter)
  • 200ml water (or milk)
  • 1 tub of Betty Crocker Rich Cream Cheese Style Icing

  • two 20cm cake tins or two 12 cupcake muffin tins

 

Preparation:

Preheat the oven to 180°C (Fan 160°C / Gas mark 4)

Grease tins and preferably line the base with baking parchment or greaseproof paper. 

1. Beat the cake mix, eggs, water and oil together and whisk for 2-3 minutes until smooth and creamy 

2. Pour into tins. For cupcakes pour mixture evenly into cupcake cases.

3. Bake for 23-28 mins or until the skewer inserted in the centre comes out clean. 
For cupcakes bake the muffin tins at the same time for 18-22 minutes. 

4. Cool for 10 minutes then remove from tins. 

5. Cool completely, fill and ice with Betty Crocker Rich Cream Cheese Style Icing.

 

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