Carrot Travel Cake
Made with Gold Cup® Margarine
How to make Carrot Travel Cake
Melt the Cake margarine. Shred the carrots in a food processor , then add the eggs and melted Gold Cup Cake. Mix for 5 minutes at medium speed.
Add all the dry ingredients and mix until homogeneous. Pipe the batter in the silicon mould and bake for 20 minutes at 165°C.
For the caramel cream cheese, mix the cream cheese and caramel together. Pipe some caramel cream cheese on the baked cake
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