Fruity Carrot Cake


1 Jane Asher Carrot Cake mix

400g Jane Asher mixed fruit

2 medium eggs

100ml vegetable oil

75ml water

50g softened butter

Fruity Carrot Cake


  1. Pre-heat the oven to 180C/160C fan-assisted/gas mark4 and lightly grease an 18cm-20cm (7-8”) cake tin and line the bottom with non-stick baking paper.
  2. Empty the cake mix into a bowl and add the fruit, eggs, oil and water. With a mixer or by hand mix together gently until well blended.
  3. Tip the mixture into the prepared cake tin and bake in the centre of the oven for 30-35 minutes until firm to the touch and a knife inserted in the centre comes out clean.
  4. Leave for a couple of minutes in the tin, then turn out onto a rack, peeling off the paper, and leave to cool completely before icing.
  5. To ice the cake, follow direction 5 on the pack of cake mix.