What you need to add:  

140g Unsalted Butter

2 Large Eggs

2 Medium Carrots

1 tsp of Vanilla Essence

The Cream Cheese Icing instructions are here

How to make our delicious Carrot Cake 

Take your Eggs out of the fridge and let them come to room temperature

Preheat oven to 175°C and coat your 8inch round cake tin with butter or cooking spray and line with non-stick baking paper. You can use a different size tin, scan the QR to see baking times

Melt butter in a microwave safe dish in 30 second burst until it is just melted, stir well between bursts. You want it to be just melted, not hot and bubbling! 

Peel your carrots (don’t skip this step they need to be peeled) and then grate both carrots with your grater

Add your Bake It Carrot Cake baking mix, eggs, melted butter, grated carrot and vanilla into a bowl. Mix well with a spatula or spoon for about 1 minute until all ingredients are combined and no dry ingredients are left, then pour into your prepped tray.

Bake for 30 minutes on the middle shelf of the oven or until baked through. You know it is cooked when you press on the top of the cake, and it springs back up but just watch you don’t burn your fingers. I find the spring test the best way to test if your cake is ready

Leave for at least 8-10 minutes to cool slightly in the tin before transferring to a cooling rack, if you try to move it right away it will likely break. Let your Carrot Cake cool completely before icing otherwise the icing will melt off

*If you want to make these into cupcakes simply scan the qr code on the packaging for instructions

Store any leftovers in an airtight container, if you are using the cream cheese icing this needs to be stored in the fridge. Simply take out the piece you want to eat and let it come to room temperature before eating for the best flavour. Otherwise, you can store it in the fridge and eat within a week for best taste. The carrot cake and icing can also be frozen separately.

Prepare your Bake it by Giovannellis Carrot Cake Mix as per the instruction card but instead of putting it in the cake tin we are going to line a cupcake tray

Line a 2 cupcake trays with 14 cupcake patty's or silicone cupcake moulds and fill them just over half way with carrot cake mixture. If you don't have 2 trays just bake the first batch then bake the last couple once done.

Bake for about 15 minutes or until they are baked through. You can test this by pressing on the top of the cupcakes and if it springs back up it is ready. But watch your fingers so you don’t burn yourself

leave to cool for at least 10 minutes then move to a cooling rack. If icing wait till they are completely cold otherwise it will drip off

That's it super simple and easy

🥕 A 8inch cake will bake for 30 mins as per the instructions

🥕. A 6inch cake which is smaller will bake for 55 mins

🥕 Cupcakes will bake for 15 minutes

If you have any questions at all please let us know, you can send us a DM, email at hello@bakeitbygiovannellis.com.au or via our contact us page. We are always happy to chat and no question is to big or small. We always respond so if you don't hear back from us then please reach out as we may have not got your message