Carrot cakes
Oct 31, 2010 1:00pm- 55 mins cooking
- Makes 18 Item
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Ingredients
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
Method
Carrot cakes
- 1Preheat oven to 180°C (160°C fan forced). Line 18 holes of two 12-hole (¹/³-cup/80ml) muffin pans with paper cases.
- 2Beat 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.
- 3Bake about 30 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
- 4Make 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.
- 5Remove orange fondant sections from licorice all-sorts, cut each section into four squares. Make a checkerboard pattern on the cakes with the fondant squares.
Notes
To save waste you could use the different coloured fondant sections from the licorice allsorts and decorate each cake with a different colour.