Carrot and Pineapple Cake



  • Add Satin Crème Carrot Chocolate Mix, egg, oil, banana, pineapple, pecans & water to a planetary mixer with a beater.
  • Mix on slow for 2 mins, scrape down.
  • Mix for a further 3 mins medium.
  • Deposit the batter into a lined half tray &top with granola.
  • Bake 33-35 mins at 170°C.
  • Once cooled freeze the cake for 2 hrs before cutting into bars & decoration with Deli-Orange & Orange strips.