Small: Preheat oven (FF) to 180C. Remove plastic film, sachet of icing and baking paper before baking. DEFROSTED: Bake for 50 - 55 minutes or until a skewer tests clean. FROZEN: Bake for 65-75 minutes or until a skewer tests clean. Cool for 20 minutes in the tin, then run a sharp knife around the edges a few times to loosen. Turn the cake out on to a rack to cool completely, removing the baking paper from the base. Snip the corner off the sachet and pipe the icing onto the cooled cake and smooth with a knife. Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook within 48 hours. This product contains raw eggs and should be fully cooked before consumption.

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. The cream cheese icing is an oldie but a goodie - cream cheese whipped with butter, vanilla and icing sugar till pale and fluffy. We dish them both up separately and then snap-freeze them; all you have to do is defrost, bake, cool and spread on the icing. You get all the glory and the bonus of a house filled with the irresistible smell of baking.

Sugar, self-raising flour (wheat flour, raising agents (339, 340, 450, 500)), carrot, cream cheese icing (sugar, cream cheese (milk, cream, salt, stabilisers (410,412), culture), butter (cream, salt), vanilla extract), rice bran oil, pineapple syrup (pineapple 72%, water, sugar, citric acid), free range eggs, pepitas, cinnamon, salt

Contains:

Gluten, wheat, eggs, milk

May contain traces of:

Tree nuts, sulphites, crustaceans, fish, lupin, molluscs, peanuts, sesame, soy

Once the cake has cooled, spread with the supplied cream cheese icing.