1 x 595 g Ina Paarman’s Carrot Cake Mix
2 extra large eggs, at room temperature
¼ cup (60 g) butter, melted
½ cup (125 ml) canola oil
½ cup (125 ml) fresh full cream milk, warmed
¾ cup (180 ml) coarsely grated raw carrots
½ cup (50 g) pecan nuts, roughly chopped
Adjust the oven rack to the middle position. Preheat the oven to 180°C.
Butter and line the base of a 23 cm x 13 cm loaf pan.
In a mixing bowl, beat eggs and melted butter together for 30 seconds on high speed until well blended. Carry on beating while adding the oil.
Add warmed milk and beat briefly on high speed.
Add carrot and pineapple mixture and extra grated carrot and beat in briefly.
Add the flour mix and ¼ cup (60 ml) of nuts. Gently fold flour and nuts in by hand with a spatula, until combined. It is important not to overmix.
Scrape mixture into prepared pan. Drop the pan on the work surface 5 – 6 times to level the cake. Sprinkle the remaining nuts over the loaf.
Place in the oven and bake for ± 1 hr 10 minutes.
The loaf is done when a thin-bladed knife inserted into the centre comes out clean and the loaf pulls away slightly from the sides of the pan.
Cool the loaf in the pan for 10 minutes. Turn out, carefully so as not to dislodge the nuts, on a cooling rack.
Store in an airtight container. Remains moist for 3 days.
Line a muffin pan with paper cups and fill ⅔ full with batter. Top with nuts.
Bake for 35 minutes at 180°C.
Makes 12 big muffins.