Carrot cakes

  • 55 mins cooking
  • Makes 18 Item
  • Print


Carrot cakes
  • 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


Carrot cakes
  • 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.

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