Name: Carrot cakes
Cook time: 55 min
Total time: 55 min
Ingredients: 1 cup (250ml) vegetable oil; 1 1/3 cup (300g) light brown sugar, firmly packed; 3 eggs; 3 cup carrot, firmly packed, coarsely grated; 1 cup (110g) walnuts, coarsely chopped; 2 1/2 cup (375g) self-raising flour; 1/2 teaspoon bicarbonate of soda (baking soda); 2 teaspoon mixed spice; 125 gram butter, softened; 1 1/2 cup (240g) icing (confectioners') sugar; 2 tablespoon milk; white food colouring; white food colouring; licorice allsorts; Butter cream (1 quantity); 125 gram (40z) softened butter; 1 1/2 cup (240g) icing (confectioners’) sugar; 2 tablespoon milk

Ingredients

1 cup (250ml) vegetable oil

1 1/3 cup (300g) light brown sugar, firmly packed

3 eggs

3 cup carrot, firmly packed, coarsely grated

1 cup (110g) walnuts, coarsely chopped

2 1/2 cup (375g) self-raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

2 teaspoon mixed spice

125 gram butter, softened

1 1/2 cup (240g) icing (confectioners') sugar

2 tablespoon milk

white food colouring

licorice allsorts

Butter cream (1 quantity)

125 gram (40z) softened butter

1 1/2 cup (240g) icing (confectioners’) sugar

2 tablespoon milk

Method

1.Preheat oven to 180°C (160°C fan forced). Line 18 holes of two 12-hole (¹/³-cup/80ml) muffin pans with paper cases.

2.Beat oil, sugar and eggs in small bowl with electric mixer until thick. Transfer mixture to large bowl, stir in carrot, nuts, then sifted dry ingredients. Drop ¼ cups of mixture into paper cases.

3.Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.

4.Make butter cream. Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. Tint butter cream white with food colouring. Spread cold cakes with butter cream.

5.Remove orange fondant sections from licorice all-sorts, cut each section into four squares. Make a checkerboard pattern on the cakes with the fondant squares.

To save waste you could use the different coloured fondant sections from the licorice allsorts and decorate each cake with a different colour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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