Place measured liquids into a mixing bowl first, then Tegral Satin Créme Cake.
Mix for ±2 minutes on a slow speed, then 2 minutes on a medium speed. Add crushed pecan nut pieces, bakers mix, cinnamon and grated carrot, mix for another minute.
Scale 600 g batter into prepared sponge tins.
Bake at 160° C for ±30 minutes. Let cool.
Decorate with cream cheese icing and sprinkle with some crushed pecan and place decoration on top.
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