Carrot Cake Mix (2 Loaf Cakes)

There’s something about a rich and moist carrot cake that makes it such a staple during Spring & Summer brunch table (or dessert table).

• Makes 2 loaf cakes (or 24 muffins)
• Made in Canada (Quebec)
• Just add your wet ingredients (noted below), mix and get to whipping up these delicious creations!

Ingredients: Unbleached flour made of hard red spring wheat from Quebec (Niacin, reduced Iron, Thiamin, Riboflavin, Folate), sugar, sodium bicarbonate, cinnamon, salt. Contains Wheat. May contain nuts.

You'll also need:

• 2 eggs ½ cup of vegetable oil 
• 3 medium carrots (130g), peeled and finely grated
• ½ a tsp vanilla extract

Prefer an iced carrot cake? Try Chef Jo Notkin's recipe below!

Best Cream Cheese Frosting 

• 113 grams butter (1 stick), Room temperature 
• 170 grams cream cheese (3/4 cup), Room temperature 
• 454 grams icing sugar (about 3 ½ cups) 
• 1 tsp best vanilla extract 

Place all ingredients in a stand mixer and beat well until thick, smooth and creamy. Add more powdered sugar for a more stiff frosting. 

To create a glaze: 

Add milk 2 tbsp at a time until the frosting thins and is pourable. For a thick glaze, as we have in the photos, the glaze should be thick like honey and it will take a few minutes to drop down the sides. For a thinner glaze look for a thin yoghurt consistency. Pour the glaze over a completely cooled cake set on a rack over a baking sheet. Add crushed walnuts immediately if desired. Let dry slightly before serving and enjoy!