You will need
1 x 595 g Ina Paarman’s Carrot Cake Mix
¼ cup (60 g) butter, melted
3 extra large eggs, at room temperature
½ cup (125 ml) canola oil
½ cup (125 ml) fresh full cream milk, warmed
1 cup (250 ml) coarsely grated fresh carrot
125 g butter, at room temperature
250 g medium or low fat cream cheese or smooth cottage cheese
3 T (45 ml) full cream milk
1 x 250 g Ina Paarman’s Vanilla Icing Kit
Kosher households can replace the ½ cup (125 ml) warmed milk with warm almond, soya or coconut milk.
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Butter and line the base of an 18 cm x 7 cm loose bottom (preferably) cake tin.
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 freshly grated carrot and beat it in.
Add the flour mix and gently fold it in by hand with a spatula. Mix until combined. It is important not to overmix.
Scrape mixture into prepared tin. Level the top and make a slight hollow in the middle. Place in the oven and bake for 40 – 45 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean and the cake pulls away slightly from the sides of the pan. Cool cake in the tin for 10 minutes.
Turn out on a cooling rack. Do not ice until cake is completely cold. Cut the cake horizontally through the middle to form two layers before icing. Watch the video on how to emulate the illustration on the box.
Icing the cake
Cream butter until soft. Add cream cheese and beat lightly until smooth. Add milk and beat in very briefly. Add Icing Mix and fold into mixture or beat in on slow speed until evenly blended. Add a little more milk to soften if the icing is too firm. Sandwich cake halves together with a little less than half of the icing. Coat the sides with a thin layer of icing. To get an evenly thick layer of icing on top, pipe and then smooth the icing. Garnish with chopped nuts if desired.