Carrot Cakes


Pile these little carrot cakes up on a cupcakes stand to make an attractive centrepiece for afternoon tea.

The ingredient of Carrot Cakes

  • 2 cups brown sugar
  • 1 1 2 cups vegetable oil
  • 4 eggs beaten
  • 2 cups peeled grated carrot
  • 3 cups plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 4 tablespoons milk
  • 200g icing sugar
  • 4 5 tablespoons coconut cream
  • 1 large carrot peeled
  • 1 2 cup caster sugar

The Instruction of carrot cakes

  • preheat oven to 180u00b0c
  • place all the cake ingredients and 1 2 teaspoon salt in a large bowl use a wooden spoon to mix together until its a smooth batter pour into lightly greased muffin pans or a greased and lined 24cm cake pan bake in the oven for 25 minutes or 1 hour for a large cake or until a skewer comes out clean
  • meanwhile to make the coconut icing and decoration combine icing sugar with coconut cream until you have a smooth mixture set aside use a zester to make long shreds from the carrot place the sugar and 1 2 cup water in a pan over a low heat stir to dissolve the sugar then bring to the boil and cook for 2 minutes add the carrot and cook for a further 5 minutes until its sticky and caramelised drain on paper towel
  • drizzle the icing over the cooled cakes then place some caramelised carrot on top

Nutritions of Carrot Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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