Marlette Carrot Cake Organic Baking Mix (355g)

Out of stock

Preparation: 10 min
Cooking: 25-30 min

3 eggs
50ml of milk
90mll of oil
150g of cream cheese to spread
1 tbsp of lemon juice

  1. Preheat your oven to 180°C.
  2. Prepare the icing: dilute the contents of the small sachet with a tablespoon of lemon juice then whip with the cream cheese gradually. Place it in the fridge.
  3. Pour the contents of the large sachet into a salad bowl. Add the eggs and milk, mix then add the oil and mix again.
  4. Bake in a round mold (ø20cm) or in muffin tins for about 25 min at 180°C. Test the doneness with a knife.
  5. Let the cake cool, unmold it and cover it with the fresh icing.

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