Method
- Weigh out Middleton’s Carrot Cake Mix into a mixing bowl and select the beater attachment.
- Measure out the water and oil in a jug and add to mixing bowl.
- Mix for 1 minute on a slow speed.
- Scrape down and mix for a further 3 minutes on medium speed.
- Grate carrot (squeeze out excess moisture with a clean towel) add to bowl and mix for 10-20 seconds to
incorporate into mix. - Scrape mix into a lined loaf tin and spread evenly on top.
- Bake in the oven at 175 o C for 25-30 minutes. Baking times may vary depending on type of oven used.
- Leaving to cool on a wire rack.
- Once cooled, pipe and spread the frosting once made as required.
- Sprinkle with pumpkin seeds.
Method For Frosting
- Add the butter and cream cheese to the bowl of a stand mixer fitted with the beater attachment. (you can use a handheld mixer)
- Mix on medium to medium high speed until completely smooth.
- Mix in the icing sugar 1 cup at a time, scraping down the sides and bottom of the bowl after adding the 3 rd cup.
- After the 5 th Cup, scrape down the bowl again and mix in the vanilla extract until smooth.
- If the frosting is too thin, place the bowl in the refrigerator for about 30 minutes to thicken, otherwise, it’s ready to pipe and spread.