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Baking mixes

Mix for Carrot Cake

The spiciness of this cake with the freshness of a cream cheese frosting on top is just one of those perfect combinations that we will never get tired of. With this cake mix you easily make a carrot cake yourself. The rich spicy flavours of this mix are perfect for a wintery afternoon, an Easter high tea or just anytime with your cup of coffee. Add if you like nuts or raisins to the batter or use this mix for carrot cupcakes.

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Mix for Carrot Cake

Sugar, wheat flour, whey powder (milk), potato starch, raising agent: E450, E500, herbs and spices (cinnamon), wheat starch, salt, emulsifier: E481 (palm), thickener: E415, flavouring.

For allergens, see ingredients in bold.

May contain traces of: egg, soy, lupin.

Store in a cool, dry place.


Nutritional values per 100 g

Energy1580 kJ / 377 kcal
Fat1,1 g
of which saturated0,7 g
Carbohydrate86,8 g
of which sugar54,8 g
Protein3,8 g
Salt1,5 g
  • 500 g (F10160)
  • 1 kg (F11165)
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Preparation of Mix for Carrot Cake


Ingredients need to be at room temperature.

Use 500 g mix, 80 ml water, 3 eggs (150 g), 150 ml (140 g) of vegetable oil and 150 g carrots. If desired, add chopped walnuts (25 g) and/or soaked raisins (40 g) to taste.


Preheat the oven to 175°C (convection oven 160°C).


Grate the carrot.


Add all the ingredients to a bowl.


Mix with the flat beater 5 minutes on low speed.


Place a round piece of parchment paper on the bottom of the cake pan.


Grease the inner sides of the baking pan with Bake Release Spray and pour the batter into the baking pan.


Bake the carrot cake for 50-60 minutes in the preheated oven.

For cupcakes: bake 25 minutes in the preheated oven.