Supreme Carrot Cake

Portions : 6

Ingrédients :

1 quiche pie crust
400g Carrot & nut muffin dough, in bucket
Cream cheese icing (250g + 50g sweet)
75g walnuts

Marche à suivre :
  1. Thaw pie crust and muffin dough.
  2. Preheat oven to 375°F (190°C).
  3. Place muffin dough at bottom of pie crust and cook for about 40 minutes.
  4. Let cool completely.
  5. Cover with icing and sprinkle with nuts.

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