Last year when I attended The Allergy and Free From Show in London with Miss GF, we discovered the Wow Cake Company. For those of you who haven’t heard of them yet, they are a Lancashire-based company specialising in gluten free cake mixes.
At the show, me and Miss Gf were only too willing to sample their cakes, all of which were yummy. We were however, particularly taken with the Carrot Cake.
As is the case when we attend shows and get very excited about new products, we bought a tub of the Carrot Cake mix (along with way too much other stuff). It duly got stored in the larder and somehow, being ‘out of sight out of mind’ got forgotten in the daily chaos that is GFHQ. Oops! Either way, a few weeks back, Miss GF rediscovered it and promptly set about playing with it.
It was fortunately still in date, but I did notice when perusing the website this morning, that Wow Cakes have updated their packaging and the mixes now come in sealed bags rather than tubs.
One of the things that we particularly liked about the Carrot Cake mix was that it was beautifully moist, not over sweet and was packed full of traditional Carrot Cake spice…… Cinnamon and a little nutmeg are a must. The mix requires the addition of butter or margarine, eggs and grated carrot, but apart from that there is no work to do other than mix.
We weren’t disappointed when we made it at home…… although of course, as is the want of Miss GF, it was given a little makeover with a few additions…… Well she is my daughter after all and they say ‘the apple never falls far from the tree’….. In GFHQ, a recipe or a mix is usually only seen as a canvass on which to paint.
The particular contribution made by Miss GF (who incidentally (as always) made the cake in the gap between getting home from school and myself and Mr GF arriving back from work….. when she had the kitchen to herself), was to throw in a load of peanuts for crunch and some white chocolate chunks simply because chocolate goes with everything… right?
As she had a little batter left over after filling the tins, she also made a couple of mini Carrot Cake Bundts to use it up…… which (you have to admit) are pretty cute. This mix would make a lovely large Bundt too!
The cakes were layered (or filled) with the ‘expected’ pairing of cream cheese frosting, reserving a little to colour orange and provide contrast to the top of the large cake. A sprinkle of grated white chocolate on the tops and they were done.
To be fair, we already knew Wow Cake Mixes were fab, having previously trialled their Ultimate Sponge Mix last Summer. Seriously, these cakes are a cinch to make….. Miss GF (still only 11) could make them standing on her head….. so even if you are cautious around baking, these are worth a go. Last year Miss GF made an amazing show-stompingly bright Olympic Cake with the Vanilla Sponge mix, to celebrate sporting’s biggest event….. she even incorporated her first attempt at sugar work to turn the cake into a stadium!
This Carrot Cake may be of more simple form, but it is certainly no less tasty. So well done Miss GF……. Another amazing addition to the tea-table.
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Carrot, Peanut & White Chocolate Chunk Cake – A Wow Cake Mix with Additions (makes 1 x 9 inch sandwich cake or 1 x 8 inch sandwich cake and 3 mini bundts/cupcakes)
- Sponge : Base-line 2 non-stick round (8 inch or 9 inch) cake tins with baking paper and pre-heat your oven to 170 C/325 F/Gas 3. If you make a smaller round cake, you are likely to have enough batter left for a couple of mini cakes as well, so ready 3 or 4 cases as necessary.
- In a large bowl, mix the cake mix with the butter/margarine.
- Add the eggs and whisk until you have a creamy batter.
- Add the grated carrots and fold into the mixture.
- Fold in the peanuts and chocolate chips.
- Pour the mixture into the cake tins, smooth the tops and bake for about 30 minutes until the top is firm to the touch.
- Leave to cool in the tins for about 10 minutes, before turning out onto a wire rack to cool completely.
- Whilst cooling, make the cream-cheese frosting : Beat the cream cheese and butter together using a whisk in a large bowl.
- Gradually add the icing sugar and vanilla extract and continue to beat until you have a smooth icing with a good spreading consistency. You may need to add a little more icing sugar, depending on how soft your frosting is.
- Remove 4 to 5 tablespoons of the icing and colour orange using food colouring.
- When the sponges are cold, sandwich them together with a thick layer of frosting. Remember to reserve a little frosting for small cakes if you have made them.
- Spread the remaining white and orange frosting on the top as you choose and sprinkle with grated white chocolate.