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There are many different ways you can make our carrot cake mix your own!

A classic for a reason! Our nut-free wholemeal carrot cake is super moist and easy to make! Here, we will give you 3 ways to easily switch it up and make it your own!

Included in the kits

  • 2 carrots
  • 6 pack free-range eggs
  • 140g cream cheese (Philadelphia)
  • 1 tub icing sugar
  • 1 tub cake mix (wholemeal spelt flour, baking powder, bicarb soda, salt, ginger, cinnamon, coconut sugar)
 

Zucchini Lime and Pistachio Loaf

What you need :
  • 1 carrot cake mix
  • 200ml oil (coconut or olive oil works well)
  • 1 zucchini
  • 70g butter
  • 1 lime
  • 1/4 cup pistachios
Method:
  1. Preheat oven to 160ºC. Grease and line a loaf tin (roughly 20cm x 10 cm).
  2. In a large bowl, whisk together 200ml oil and 3 eggs.
  3. Add cake mix and stir until well combined. Grate zucchini and fold through the batter
  4. Pour the cake batter into the prepared loaf tin. Bake for 40–45 minutes or until set. Allow to cool. 
  5. Allow frosting ingredients to soften at room temperature. Use a stand mixer, electric beaters or food processor to combine cream cheese, 70g butter, lime zest and icing sugar. Squeeze in juice from 1/2 lime. Spread over the cooled loaf. Refridgerate to set.
  6. Roughly chop pistachios. Sprinkle over loaf and serve.
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Sweet Potato and Maple Pecan

What you need :
  • 1 carrot cake mix
  • 200ml oil (coconut or olive oil works well)
  • 1 sweet potato (approximately 300g)
  • 70g butter
  • 1 tbsp maple syrup
  • 50g pecans
Method:
  1. Peel and roughly chop sweet potato. Add to a saucepan and cover with water. Bring to a boil and cook until sweet potato is very soft. Drain well and mash.
  2. Preheat oven to 160ºC. Grease and line a cupcake tin.
  3. In a large bowl, whisk together 200ml oil and 3 eggs.
  4. Add cake mix and stir until well combined. Fold mashed sweet potato through the batter.
  5. Pour the cake batter into the cupcake tin. Bake for 20-30 minutes or until set. Allow to cool. 
  6. Heat a frypan over medium heat. Add pecans and maple syrup . Cook, stirring occasionally, for 5-8 minutes until the mixture becomes white and foamy. Stir in 1 tbsp olive oil. Remove from heat.
  7. Allow frosting ingredients to soften at room temperature. Use a stand mixer, electric beaters or food processor to combine cream cheese, 70g butter and icing sugar. Spread over the cooled cupcakes.
  8. Top cupcakes with maple pecans and serve.

Tips:
Switch the pecans for seeds such as pepitas and sunflower seeds to make these lunbox-friendly.
Buy the kit from the Marketplace

Parsnip and Apple Cake

  • 1 carrot cake mix
  • 200ml oil (coconut or olive oil works well)
  • 2 apples (medium size)
  • 1 parsnip (medium size)
  • 3 tsp ground ginger
  • 70g butter
  • crystalised ginger (optional)
Method:
  1. Preheat oven to 160ºC. Grease and line a cake tin (we used a 23cm cake tin).
  2. In a large bowl, whisk together 200ml oil and 3 eggs.
  3. Add cake mix and ground ginger, stir until well combined. Grate apples and parsnip, fold through the batter.
  4. Pour the cake batter into the cake tin. Bake for 45-50 minutes or until set. Allow to cool. 
  5. Allow frosting ingredients to soften at room temperature. Use a stand mixer, electric beaters or food processor to combine cream cheese, 70g butter and icing sugar. Spread over the cooled cake. Dice crystalised ginger and dot over cake to decorate (optional).

Tips:
Use dried or fresh apple to decorate the cake.
Buy the kit from the Marketplace
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