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.