Cook Time: 40 Minutes
What you need
- 1 packet Odlums Classic Sponge Cake Mix
- 225g/8oz Grated Carrots
- Small Tin Crushed Pineapple, drained
- 1 teaspoon Goodall’s Mixed Spice
- 1 teaspoon Goodall’s Vanilla Essence
- Grated Rind Orange
Topping
- 225g/8oz Cream Cheese
- 125g/4oz Icing Sugar
- 1 teaspoon Goodall’s Vanilla Essence
Decoration
- Orange and Green Fondant Icing (optional)
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line a swiss roll tin (20cm x 30cm/8″ x 12″) with greaseproof paper, bringing the paper about an inch above the top of the tin.
- Prepare cake mix as per instructions, then stir in the carrots, pineapple, mixed spice, vanilla essence and orange rind. Mix well.
- Transfer to the prepared tin and bake for about 40 minutes until golden brown and firm to the touch. When baked turn onto a wire tray and remove the lining paper. Allow to cool completely.
- Meanwhile make topping by beating together the cream cheese, icing sugar and vanilla essence. Spread evenly over the cake and cut into slices.
Note:
To make the carrot decorations, roll a small amount of orange fondant into a cone or carrot shape and press onto the top of the slice. Shape a small leaf shape from green fondant icing and add to the top of the carrot.
