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Christmas Carrot Cake
Have you ever fancied serving up something slightly different to ‘the norm’ for pudding on Christmas day?! So have we!!
So, we came up with this delicious simply spiced Christmas Carrot Cake!
Not only are the flavours truly Christmassy but this soft, succulent carrot loaf mix will leave your guests wanting more! Topped with nut free marzipan icing this would make the perfect centre piece for any Christmas table.
Our carrot loaf mix is top 14 allergen free and vegan friendly, so this makes the perfect inclusive dessert to make sure nobody has to miss out!
Prep:5 Minutes
Cook:20-25 Minutes
Level:Beginner
Ingredients
- Creative Nature Carrot Loaf Mix
- 165g Grated Carrot
- 75ml Vegetable Oil
- 65g Cold Water
- 1 tbsp Apple Cider Vinegar
- 150g Dried Mixed Fruit
- 200g fine semolina
- 200g icing sugar
- 150g dairy free spread
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Method
- Preheat the oven to 180 degrees (fan)
- In a large mixing bowl add the contents of the baking mix, grated carrot, vegetable oil, cold water, apple cider vinegar, mixed dried fruit and mix until combined
- Place the mixture into a greased 20cm cake tin and place in the oven for 20-25 minutes.
- White you wait for the cake to cook, in a mixing bowl add the semolina, icing sugar and dairy free spread and vanilla extract and whisk until it is combined and smooth. Roll this out on a lightly dusted surface, it should be 2cm thick.
- Allow the cake to cook for 15 mins.
- Place the icing on top of the cake and top with any of your chosen decorations. We chose to make holly leaves using green and red fondant icing.
- ENJOY!