Classic Carrot Cake


Add the water to the mixing bowl and then add the DAWN® Carrot Cake Mix.

Mix with a beater for 1 minute on slow (scrape down) and then 3 minutes on medium speed.

Deposit at 1.2kg into a deep 10” round tin or 400g each into three shallow 10” round tins.

Bake at 175°C for 50-60 minutes for the deep tins or 20 minutes for the shallow tins.

Once baked, allow to cool slightly and then remove from the tin. Allow to cool thoroughly (best overnight).

Cut the deep cake into 3 layers.

Place one layer onto a cake board and spread 180g of DAWN® Cream Cheese Frosting onto it. Place the second layer on top and spread another 180g of frosting onto this. Lastly place the 3rd layer on top.

Coat the whole cake with approximately 650g of DAWN® Cream Cheese Frosting.

Pipe a swirl of DAWN® Orange Frosting on top and feather in with the tip of a palette knife.

Decorate as desired with nuts and/or fruit.

MAKES: One 10” cake