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Carrot Cake Premix


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You Need:

Raeesa’s Carrot Cake Premix

2 eggs

125m1 buttermilk

125m1 oil

2 Finely grated carrots

1/2 Cup finely chopped peacan nuts



1. Whisk oil, buttermilk & eggs

2. Add premix, carrots & chopped nuts

3. Whisk mixture until smooth

4. Spoon mixture into 12 greased paper muffin cups

5. Bake at 180 degrees for 15-20 minutes / until done


4 Layer Cake:

Double the recipe above and pour into 2x9inch round tins (greased and floured) Bake for 30-40 mins /until done Split the cold cakes, fill and frost with whipped cream or frosting of your choice

Ingredients: wheat flour, salt, raising agent, sugar, spices Contains: no preservatives May Contain Allergens: gluten and nuts


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