BASCO Gluten Free
Carrot Cake

A moist gluten free Carrot Cake perfect for an afternoon treat.

Nutritional Information

When prepared according to standard pack directions using polyunsaturated vegetable oil and polyunsaturated margarine. Servings per package: 12 slices Serving Size: 58g per slice
	Average Quantity per 58g Serve	Average Quantity per 100g Serve
Energy	985kJ (236 Cal)	1698kJ (406 Cal)
Protein	1.1g	1.8g
Fat - Total - Saturated	10.7g 2.5g	18.5g 4.3g
Carbohydrates - Total - Sugars	33.5g 21.3g	57.8g 36.8g
Sodium	319mg	550mg
Gluten	Nil Detected

Ingredients

Sugar, Maize Flour, Maize Starch, Vegetable Oil, Glucose Syrup Solids (from Maize), Whey Powder, Dried Carrot (2%), Raising Agents (450, Sodium Bicarbonate), Milk Protein, Walnut Pieces, Colour [Caramel (150d) Contains Sulphites], Dextrose (from Maize), Salt, Emulsifiers (Soy Lecithin, 471,477), Vegetable Gums (Xanthan, Guar), Cinnamon, Mineral Salt (339), Anticaking Agent (551), Antioxidant (306).

Made on equipment that also processes Egg, Milk, Peanuts and Tree Nuts.

Carrot Cake Mix directions

Preparing the Cake

You will need:
1 BASCO Carrot Cake Mix (470g)
2 Eggs (at room temperature)
3 Tbsps (60g) Polyunsaturated Margarine Spread or Butter
⅔ Cup (165mL) Water
One 20cm x 7cm (8" x 2 ¾") Deep Round Cake Pan

1. Preheat oven to 180ºC /350ºF (160ºC fan forced). Grease and flour loaf pan with gluten free flour, or lightly grease non-stick loaf pan.
2. Place cake mix, egg, 3 tablespoons polyunsaturated vegetable oil and ⅔ cup water in a large mixing bowl. Mix with a wooden spoon until ingredients are combined, approximately 1 minute. Pour batter into prepared loaf pan.
3. Bake for 50-60 minutes. Cake is baked if it springs back when lightly touched in the centre. Remove cake from the oven and allow to stand in pan for 10 minutes prior to inverting. Invert cake onto a cooling wire. Allow cake to cool completely before frosting.

Preparing the Frosting

You will need:
2 Tbsps (40g) Polyunsaturated Margarine Spread or Butter
1 Tbsps (20mL) Milk