Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 12 people
Difficulty level: 2 out of 4
10 Ingredients
Cake
- 1packets Betty Crocker™ Super Moist Classic Carrot Cake Mix
- 3 eggs
- 80milliliter vegetable oil
- 160milliliter water
- 1teaspoons ground cinnamon
- 1 orange, zest
- 100grams pecans, chopped
Topping and Filling
- 1 1/2 tubs Betty Crocker™ Creamy Deluxe Cream Cheese Frosting
- 1/2teaspoons ground cinnamon
- 1/2 orange, zest
Nutrition per serving
2140kJ / 512Cal
2140 Kilojoules or 512 Calories
25% of daily energy intake*
Protein
4.4grams
Fat
24.5grams
Carbs
68.1grams
Sugars
56.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat your oven to 180°C (160°C for fan assisted ovens).
Step 2 of 6
Mix the eggs, oil, water and Carrot Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Then fold through the cinnamon, orange zest and pecans.
Step 3 of 6
Pour the mixture evenly into your two greased cake tins.
Step 4 of 6
Bake in the centre of the oven for 23-28 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
Step 5 of 6
Ice one cake with ½ tub of Cream Cheese flavoured frosting and then sandwich together with the other half cake. Cover the outside of the cake with the remaining frosting. Using the palette knife gently create swirls on the top and sides (gently press the palette knife into the icing and bring the knife round in a curve and a flick to create the swirl).
Step 6 of 6
Dust the top with cinnamon and the orange zest.
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