coconut carrot cake slice

  • 1 packet of donna hay best-loved carrot cake mix
  • 2½ cups (325g) grated carrot, firmly packed (about 3 medium carrots)
  • ½ cup (125ml) light-flavoured extra virgin olive oil
  • 2 eggs
  • 1 cup (80g) shredded coconut
  • ½ cup (60g) pecans, chopped

cream cheese icing 

  • 1 sachet icing mix
  • 250g cream cheese, softened and chopped
  • 1-2 tablespoons milk 

each packet contains: 

  • 1 sachet cake mix
  • 1 sachet icing mix

 

  1. Preheat oven to 160°C (325°F).
  2. Line a 20cm x 30cm slice tin with non-stick baking paper. Following the packet mix instructions, place the cake mix sachet, grated carrot, oil, eggs, half the coconut and pecans in a large bowl and mix until combined.
  3. Pour mixture into the prepared tin and cook for 35 minutes or until cooked when tested with a skewer. Set aside to cool in the tin completely.
  4. While the cake is cooling, make the icing. Place the icing sachet, cream cheese and milk in a bowl and mix until light and smooth. You can use a spoon or an electric mixer if you prefer.
  5. Spread the icing over the cooled cake and sprinkle with remaining coconut to serve. Serves 12
Click here to buy the packet mix
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