CARROT CAKE

You Will Need

For cake:
1 egg
3/4 cup (200mL) water
3 tablespoons (60g) soft polyunsaturated margarine or butter
22cm x 11cm loaf pan

For frosting
2 tablespoons (40g) soft polyunsaturated margarine or butter
1 tablespoon (20mL) milk

Preheat

Preheat oven to 180°C / 350°F (160°C fan forced). Grease and flour loaf pan with gluten free flour, or lightly grease and line with baking paper.

Mix

Place cake mix, egg, water and margarine or butter into mixing bowl. Mix with a wooden spoon until all ingredients are combined. Pour batter into prepared loaf pan.

Bake

Bake for 40 - 50 minutes. Cake is baked when it springs back when lightly touched in the centre. Allow cake to cool in pan for 5 minutes, prior to inverting onto a cooling rack.

Frosting

Place contents of frosting sachet into mixing bowl with milk and margarine or butter. Using an electric mixer, mix on low speed until ingredients are combined. Mix on medium speed for 2 minutes. Spread frosting over top of cooled cake.

Sugar, maize flour, maize starch, vegetable fats & oils [emulsifiers (471, 477), antioxidant (307)], whey powder (from milk), dried carrot (3%), raising agents (450, sodium bicarbonate), tapioca starch, walnut pieces, natural flavour, colour [caramel (150d) (contains sulphites)], salt, vegetable gums (guar, xanthan), spice (cinnamon).

Contains: milk, walnuts and sulphites.
May be present: other tree nuts.

When BASCO Carrot Cake is prepared according to standard pack directions ( using polyunsaturated margarine and whole milk).

Servings per package: 12
Serving size: 65g

	Average Quantity Per 65g Serving	Average Quantity Per 100g
ENERGY	898 kJ	1380 kJ
	(215 cal)	(331 cal)
PROTEIN	1.7 g	2.6 g
FAT - Total	7.9 g	12.2 g
- Saturated	2.0 g	3.1 g
CARBOHYDRATE	33.6 g	52.1 g
- Sugars	21.3 g	32.9 g
SODIUM	292 mg	452 mg
GLUTEN	NIL DETECTED