A BAKING MISTAKE SOMETIMES MAKES THE BEST PRODUCT!
I have a long story about this Five Alive Carrot Cake and how it all came together but I’ll keep it as brief as possible since I know you will want to rush to the kitchen to start making it. Trust me when I say it won’t last long and you’ll know what I mean once you take your first bite.
If you’re looking for some easy cake recipes that you can make ahead to take to summer parties or back-yard BBQ’s with your family and friends this Five Alive Carrot Cake travels well.
Yesterday I noticed that there were no snacks in the house as the kids have been eating me out of house and home. This is not unusual at the moment as both boys are growing like weeds and they are always hungry.
On a whim I decided that I would make a banana loaf as I used the one I had stashed in the freezer for soccer practice as a snack last week. Having looked in the fridge (remember I said the boys were growing like weeds) only to find no bananas left meant I wasn’t making banana bread. That was fine so I figured I’d make a carrot cake instead as it was the first cake that came to mind that wouldn’t take too long to whip up.
The first thing I did was get out my snack cake mix and placed all the wet ingredients into another bowl and then I realized I was missing a key ingredient, orange juice. I went to the refrigerator only to find a can of Five Alive Fruit Juice which is tangy and has the citrus flavour you’d expect in orange juice. Perfect I thought!! Boy was I ever smart to try the Five Alive in a cake.
What is Five Alive anyways?
Five Alive (stylized as 5 Alive) is a line of fruit juice blends created by Minute Maid, a brand of The Coca-Cola Company. The name refers to the five fruit juices each variety contains. Five Alive’s slogan is currently “Feel Alive!”, and has the tag-line of “Come alive with 5 Alive” in the UK, and “Five Alive is a refreshing citrus beverage for families that contains the juice of five citrus fruits you can enjoy all day long” in the USA.
The smell of the Five Alive Carrot Cake was unbelievably amazing which is always nice having linger around the house while baking. I also added cinnamon and almond slivers to the carrot cake and it was still super moist. It even tasted better having added the Five Alive juice than it was me using orange juice like I normally do.
To finish off the Five Alive Carrot Cake I topped it with a silky cream cheese icing which I felt was a must for this cake BUT not necessary if you like your cakes plain. We did have the Five Alive Carrot Cake without the icing too which is equally as delicious. My little one even had butter on hers.
Today you are going to get two recipes from me, one for my snack cake mix and the other is this gorgeous Five Alive Carrot Cake.
The snack cake mix can be stored for up to 3 months in an airtight container and is my go-to mix for a variety of cakes all of which will be coming to the blog very soon.
How to make Five Alive Carrot Cake
- Ingredients for Snack Cake Mix
- 8 cups all purpose flour
- 11/2 tablespoons baking soda
- 2 teaspoons salt
- 6 cups granulated sugar
- Mix all ingredients well with a whisk and store in an airtight container.
- This mix will make 13 cups of this mix and keeps for up to 3 months.
- Five Alive Carrot Cake
- 2½ cups snack cake mix
- 1 egg slightly beaten
- ⅓ cup vegetable oil
- 1½ cups grated carrots
- ¾ cup Five Alive Juice
- 1 teaspoon ground cinnamon
- ½ cup slivered almonds
- Cream Cheese Frosting
- 3 tablespoons butter or margarine softened
- ½ pack cream cheese softened
- 1⅔ cups icing sugar
- ½ teaspoon pure vanilla extract
- Preheat oven to 350oF/175oC.
- Pour 2½ cups of cake mix into an ungreased 8 or 9 inch square pan
- or a loaf tin if you don't have a square pan.
- In a large measuring jug or medium bowl mix together the egg, oil,
- carrots, juice and cinnamon, beating them together until they are well
- Now stir into the cake mix and stir until blended.
- Stir in almonds.
- Now bake in the oven for 35-45 minutes or until a wooden/metal pick is
- inserted and comes out clean. (I did mine in the loaf tin and it took
- Once baked leave to cool
- To make the cream cheese frosting take a small bowl and cream butter
- or Marg and cream cheese until light and fluffy.
- Then beat in the icing sugar and vanilla until smooth.
- Once the cake has cooled spread evenly over the top of the cake.
There you have it a really moist cake that I must admit was a mistake but turned out amazing. Don’t ever stop experimenting in the kitchen because you may just miss out on creating something magical that no one has ever tried to make before.
Please share this recipe with your friends if you think they might like it and please leave a review and tell me what you think.
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