Ingredients
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2 cups brown sugar
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1 1/2 cups vegetable oil
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4 eggs, beaten
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2 cups peeled grated carrot
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3 cups plain flour
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2 teaspoons baking powder
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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4 tablespoons milk
Coconut icing & decoration
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200g icing sugar
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4-5 tablespoons coconut cream
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1 large carrot, peeled
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1/2 cup caster sugar
Method
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1Preheat oven to 180°C.
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2Place 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.
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3Meanwhile, 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.
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4Drizzle the icing over the cooled cakes, then place some caramelised carrot on top.
Source: taste.com.au
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