There's a lot of different carrot cake recipes out there - this is a classic from our childhoods, with the addition of pineapple, and a slight twist: we use pepitas in place of walnuts, to keep the cake lunch box-friendly. We prep the carrots and pineapple, whisk the eggs and then mix with the other wet ingredients.  We fold the flour into the carrot mixture and add cinnamon and pepitas until well combined.

We dish this up and then snap-freeze it; all you have to do is defrost and bake. You get all the glory -  plus the bonus of a house filled with the irresistible smell of baking.  

 

Carrots, pineapple, caster sugar, brown sugar, egg, rice bran oil, self-raising flour, cinnamon, pepitas, salt.
CONTAINS:
Gluten, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER LOAF
ENERGY12211kj
PROTEIN43.2g
FAT TOTAL115.6g
- SATURATED26.8g
CARBS414.4g
- SUGARS249g
SODIUM2055.8mg
Large:
Makes a cake in a 1 litre tin - enough for about 10 slices.

Once the cake has cooled, serve topped with cream cheese icing,  if wished.

Perfect for morning or afternoon tea and a lovely lunchbox treat.


Frozen product, once defrosted, cook within 24 hours.  After cooking, store in an airtight container in the fridge and use within 5 days.

PLEASE NOTE: This is a raw mix and should be fully cooked before consumption. Although this product has been stored in the freezer, it never freezes solid.

Remove plastic film and place tray in a preheated 180C oven and bake for 50 - 55 minutes (from defrosted) to 65-75 minutes (from frozen) or until a skewer tests clean. Cool for 10 minutes in the tin then turn the cake out on a rack to cool completely. 

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly.