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Christmas Brownie Carrot Layer Cake
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Recipe - SUPA IGA Georges Hall
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Christmas Brownie Carrot Layer Cake
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Servings4
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Ingredients
Green's Traditional Brownie Mix 380g
Green's Traditional Carrot Cake 470g
2 eggs (for brownie)
80g butter, melted (for brownie)
1 egg (for carrot cake)
80mL vegetable oil (for carrot cake)
250g block soft cream cheese (for cream cheese icing)
120g soft butter (for cream cheese icing)
1 teaspoon Vanilla Essence (for cream cheese icing)
3 Cups Icing Mixture, sifted
Directions
  1. Preheat oven to 180OC (1600C fan forced) and lightly grease and line the base and sides of cake pans.
  2. Prepare brownie mix and carrot cake mix as directed on pack. Pour each of the mixes into prepared cake pans and bake for 25 - 30 minutes.
  3. Allow baked brownie and cake to sit in pans for 15 minutes prior to inverting onto cooling rack to cool completely.
  4. Place cream cheese and butter into a large mixing bowl. Using an electric mixer, mix until combined and creamy. Add vanilla extract, contents of Carrot Cake Icing mix and icing mixture. Mix on low speed until combined then increase to medium speed for 1-2 minutes or until icing is thick and smooth.
  5. Slice cooled carrot cake in half horizontally, to create two even layers and place the base onto a serving plate. Spread 1 cup of prepared cream cheese icing mix over the base of carrot cake and spread to the edges. Top with brownie layer, top side down and repeat. Top with carrot cake layer and spread remaining icing over top and sides of cake.
  6. Decorate top of the cake with fresh cherries, stem side up.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
Green's Traditional Brownie Mix 380g
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Green's Chocolate Brownie Mix, 380 Gram
$2.75$0.72/100g
Green's Traditional Carrot Cake 470g
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Green's Cake Mix Traditional Carrot, 470 Gram
$2.75$0.59/100g
2 eggs (for brownie)
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Community Co Jumbo Free Range Eggs, 18 Each
$7.50$0.42 each
80g butter, melted (for brownie)
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Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
1 egg (for carrot cake)
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Community Co Jumbo Free Range Eggs, 18 Each
$7.50$0.42 each
80mL vegetable oil (for carrot cake)
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Black & Gold Vegetable Oil, 2 Litre
$5.70$2.85/l
250g block soft cream cheese (for cream cheese icing)
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Philadelphia Cream Cheese Original Block, 250 Gram
Half Price
$2.35 was $4.70$0.94/100g
120g soft butter (for cream cheese icing)
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Western Star Original Butter Block, 500 Gram
$6.50$1.30/100g
1 teaspoon Vanilla Essence (for cream cheese icing)
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Queen Organic Vanilla Essence, 50 Millilitre
$4.00$8.00/100ml
3 Cups Icing Mixture, sifted
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Black & Gold Icing Mixture, 500 Gram
$1.80$0.36/100g

Directions

  1. Preheat oven to 180OC (1600C fan forced) and lightly grease and line the base and sides of cake pans.
  2. Prepare brownie mix and carrot cake mix as directed on pack. Pour each of the mixes into prepared cake pans and bake for 25 - 30 minutes.
  3. Allow baked brownie and cake to sit in pans for 15 minutes prior to inverting onto cooling rack to cool completely.
  4. Place cream cheese and butter into a large mixing bowl. Using an electric mixer, mix until combined and creamy. Add vanilla extract, contents of Carrot Cake Icing mix and icing mixture. Mix on low speed until combined then increase to medium speed for 1-2 minutes or until icing is thick and smooth.
  5. Slice cooled carrot cake in half horizontally, to create two even layers and place the base onto a serving plate. Spread 1 cup of prepared cream cheese icing mix over the base of carrot cake and spread to the edges. Top with brownie layer, top side down and repeat. Top with carrot cake layer and spread remaining icing over top and sides of cake.
  6. Decorate top of the cake with fresh cherries, stem side up.