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The Caker NZ

Spiced Carrot Cake Kit with Salted Caramel

Spiced Carrot Cake Kit with Salted Caramel

$29.95 NZD
$29.95 NZD
Sale Sold out
Taxes included. Shipping calculated at checkout.

This kit creates a very sticky carrot cake that is gently spiced with cinnamon, nutmeg and ginger. I chose to put dried currants in this recipe because I love the little sweet yet tart bursts they add to each bite. Of course, cream cheese icing is an absolute classic with carrot cake and to top everything off, it comes with a sachet of Barkers salted caramel to drizzle over.

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Product Information

What's In the Box

  • Cake Mix
  • Icing Mix
  • Salted Caramel
  • Non-Stick Liner for 8"/20cm Pan
  • Instruction Card

Ingredients

Brown Sugar, Icing Sugar (Sugar, Tapioca Starch) Wheat Flour, Caramel (12%) (organic cream (milk), organic cane sugar, organic tapioca syrup, organic butter (organic cream, salt) organic vanilla extract, sea salt), Ground Almonds, Dried Currants, Cinnamon, Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Corn Starch) , Nutmeg, Ginger, Salt, Baking Soda (Sodium Bicarbonate).

Allergen Information

Storage Information

You’ll find the best before date of your kit located on the tamper sticker sealing the base of the silver box.

Store somewhere cool and dark like a pantry. If your house is super hot in summer then it is possible the heat will have some effects on our products - the worst that could happen is things like chocolate might melt or the matcha might become a bit discolored, which doesn’t affect the taste of the cake. This is unavoidable with high quality ingredients and no preservatives added. If you are worried, you can store the kits in the fridge, or you could just bake your cake ASAP after receiving it.

Instructions

Fresh Ingredients You Will Need

For the cake:

  • 2 eggs
  • 2/3 cup of oil
  • 1 2/3 cups grated carrots

For the icing:

  • 250g (1 packet) cream cheese at room temperature

Directions

  1. Preheat the oven to 350°F / 180°C.
  2. Press the non-stick liner into an 8” / 20cm cake pan (the liner is intentionally oversized so you will end up with The Caker’s signature ripples in the sides of your cake).
  3. In a large bowl, whisk together 2 eggs, 2/3 cup of oil and 1 2/3 cups / 240g grated carrot until well incorporated.
  4. In two parts, fold the Cake Mix into the carrot mixture using a silicone spatula. Don’t overmix!
  5. Pour the batter into the prepared cake pan and spread it out to the sides.
  6. Bake the cake for around 30–40 minutes. Every oven is different, so keep an eye on the cake as it bakes, it will be ready when it is springy to the touch and a knife comes out clean when inserted into the centre.
  7. Once baked, allow the cake to sit for 10 minutes in its pan, then turn it out onto a cooling rack and leave to cool in the fridge.
  8. Using an electric mixer, beat together the Icing Mix with 250g of cream cheese on high speed until smooth.
  9. Once the cake is completely cool, place it onto a serving plate and spread the cream cheese icing onto it.
  10. To decorate, cut one corner off the Salted Caramel and drizzle over the icing. Top with fresh edible flowers if desired!
  11. Serve at room temperature. To store, refrigerate in an airtight container for up to 3 days.

Tips & Tricks

Check out the Baking FAQ's here for great info.

What else could I add?

Pineapple goes really well with this cake! You can add pineapple chunks to the batter and / or freeze-dried pineapple as decorations - both are amazing.

Can I add nuts?

Yes! Adding a generous handful of chopped walnuts or any other nuts you like is a great idea.