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Carrot cakes

  • 0:55 Prep
  • 0:35 Cook
  • Makes 12
  • Advanced


  • 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

Coconut icing & decoration

  • 200g icing sugar
  • 4-5 tablespoons coconut cream
  • 1 large carrot, peeled
  • 1/2 cup caster sugar


  • 1
    Preheat oven to 180°C.
  • 2
    Place all the cake ingredients and 1/2 teaspoon salt in a large bowl, use a wooden spoon to mix together until it’s 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.
  • 3
    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 it’s sticky and caramelised. Drain on paper towel.
  • 4
    Drizzle the icing over the cooled cakes, then place some caramelised carrot on top.

Source: taste.com.au


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