Carrot Cake

• 1 packet of YesYouCan Vanilla Cupcake Mix
• 2 medium carrots, grated
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or sultanas (optional)
• 2 large eggs or YesYouCan Vegan Egg Replacer
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Zest of 1 orange (optional)
• Cream cheese frosting (store-bought or homemade)

Directions:

1. Preheat your oven to 180°C. Grease and line a round cake tin with parchment paper.
2. In a large mixing bowl, prepare the YesYouCan Vanilla Cupcake Mix according to the package instructions.
3. Once the cupcake mix is ready, fold in the grated carrots, chopped nuts (if using), raisins or sultanas (if using), ground cinnamon, ground nutmeg, ground ginger, and orange zest (if using). Mix until well combined.
4. In a separate bowl, beat the eggs lightly. Then, gradually add the beaten eggs and vegetable oil to the cake batter, stirring until everything is well incorporated.
5. Pour the batter into the prepared cake tin and spread it out evenly.
6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Once baked, remove the cake from the oven and let it cool completely in the tin before transferring it to a wire rack.
8. Once the cake has cooled, spread a generous layer of cream cheese frosting over the top.
9. Optionally, decorate the cake with additional grated carrots or chopped nuts before serving.