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
- Preheat oven to 160°C (325°F).
- 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.
- 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.
- 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.
- Spread the icing over the cooled cake and sprinkle with remaining coconut to serve. Serves 12
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