Carrot Cakes

Pile these little carrot cakes up on a cupcakes stand to make an attractive centrepiece for afternoon tea.

The ingredient of Carrot Cakes

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

The Instruction of carrot cakes

• preheat oven to 180u00b0c
• place all the cake ingredients and 1 2 teaspoon salt in a large bowl use a wooden spoon to mix together until its 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
• 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 its sticky and caramelised drain on paper towel
• drizzle the icing over the cooled cakes then place some caramelised carrot on top

Nutritions of Carrot Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a