Baking Dessert

Carrot cakes

Name: Carrot cakes
Prep time: 55 min
Cook time: 35 min
Total time: 90 min
Yield: 12
Ingredients: 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

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35m

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

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 and decoration

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

Method

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.