Step 1Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
Step 2Add grated carrot, pineapple pieces and coconut and mix on slow speed for 1 minute.
Step 3Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown.
- 1 kg Country Range Mix for Carrot Cake
- 430 ml cold water
- 100 ml Country Range Vegetable Oil
- 285 g carrots, peeled and grated
- 230 g pineapple pieces
- 57 g Country Range Coconut
- icing sugar, for dusting
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