EASTER Carrot Cake

1. In a mixing bowl, beat the eggs for 2 minutes on high-speed using a flat beater.
2. Add the Carrot Cake mix then beat on slow speed for 4 minutes.
3. Scrape down.
4. Add oil slowly while beating on slow speed for 1 minute.
5. Stir in the grated carrots and mix well for 2 minutes.
6. Pour into 8” baking tins lined with silicone baking paper.
7. Bake at ±180°C for 45-50 minutes. Depending on the size of cake.
   

TOPPING PER CAKE

1. 300g already prepared Pettina Cheesecake Mix.
2. 150g Crushed pecan nuts.
3. Decorate with Easter decorations or as desired.

Yield: Recipe makes 5 cakes. Depending on size

• Carrot Cake Mix