Kells Carrot Cake Mix (2kg)


This mix is highly praised by bakers and chefs as delivering an excellent quality, moist carrot cake with a delicious spice flavour, which compliments the taste and texture of the fresh carrot. It can be used for slabs for celebration cake and layer cakes, tray bake sheets, unit cakes and individual queen cakes. Containing natural flavour, natural colouring ingredients and no added preservatives, bakers just need to add vegetable oil, egg and fresh grated carrot.


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Ingredient Declaration: Wheat flour, Sugar, Maize Starch, Milk Powder, Raising Agents: (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Egg Albumen Powder, Rice Flour, Mixed Spice Blend (Cassia, Corriander, Ginger, Cloves), Spice Flavour (Natural Flavouring, Maltodextrin, Stabiliser: Gum Arabic), Barley Malt Flour, Wheatgerm, Salt, Emulsifiers (Polyglycerol esters of fatty acids, Monoglyrerides of edible fatty acids), Natural Vanilla Flavouring (Modified Starch), Thickener: Carboxymethylcellulose.
Allergen information: Contains wheat, gluten (wheat), milk, egg. Made in a facility that also handles soya.’\
Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight2 kg

2kg (€8.99), 12.5 kg (€52.50)

Suggested Recipe

For an 8 inch diameter round celebration cake Carrot Cake Mix: 580g Vegetable Oil: 120g Egg: 160g Grated Fresh Carrot: 350g Suggested Method: 1. Use an electric mixer with a beater attachment. 2. Mix egg and oil in a jug until smooth, and add to the premix in the mixing bowl. 3. Mix for 1 minute on slow speed. Stop the mixer and add the carrot. Mix slowly until combined. Mix for 4 minutes on fast speed. 4. Add any walnuts or sultanas at this stage if desired and blend until combined. (Optional). 5. Place mix into a greased or paper lined 8" round tin. 6. Bake in a domestic fan oven at 130°C for 1 hour 40 minutes to 1 hour 50 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 7. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weigh you require. 8. We recommend you allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base. 9. Once it is cooled, wrap it and store it in a cool dry place. For best results decorate the cake within 48 hours of baking and the cake should be eaten within 10 days of baking. Tip: If the cake peaks too much during the bake, the oven may be a little hot so we suggest you reduce the oven temperature.

Nutritional Information

Typical values per 100g of product supplied by Kells Energy : 369kcal/1543kj Fat : 2.7g (of which saturates) : 2.1g Carbohydrate : 79.7g (of which sugars) : 42.2g Fibre : 1.7g Protein : 5.7g Salt * : 1.9g * Note all sodium from raising agents are included with sodium from salt to give an elevated total calculated salt content. Actual salt addition is much lower.


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