Carrot Cakes

Name: Carrot Cakes
Total time: 35 min
Cuisine: American
Ingredients: 300 g brown sugar; 3 eggs; 250 g vegetable oil; 1 splash orange juice; 1 dash vanilla; 2 tbsps mixed spice; 2 tbsp ginger; 4 tbsp cinnamon; 2 tbsps nutmeg; 3 large carrots, grated and pressed; 400 g plain flour; 2 tbsp baking powder; 200 g softened butter; 300 g icing sugar; 1 dash vanilla

35m

Serves 1

youtube.com

Carrot Cakes

youtube.com

35m

Serves 1

Directions

1Add 300g of brown sugar to your bowl.
2Crack in three eggs.
3Add 250g of vegetable oil.
4Add a splash of orange juice.
5Add a dash of vanilla to finish off the liquids.
6Gently whisk this together until it's all combined.
7Add 2 tbsps of mixed spice.
8Add 2 tbsp of ginger.
9Add 4 tbsp of cinnamon.
10Add 2 tbsps of nutmeg.
11Add three large grated and pressed carrots.
12Whisk again.
13Add 400g of plain flour.
14Add 2 tbsp of baking powder.
15Whisk this together until there are no dry lumps.
16Pour the mixture into a piping bag or into two 8-inch tins.
17If using two 8-inch tins, cook for about 35 minutes in a 180-degree oven.
18If using molds, put them in the oven for about 20 minutes at 180 degrees.
19For the vanilla buttercream, pop 200g of softened butter into a bowl and beat it with 300g of icing sugar.
20Add in a dash of vanilla to the buttercream.

Ingredients

300 g brown sugar
3 eggs
250 g vegetable oil
1 splash orange juice
1 dash vanilla
2 tbsps mixed spice
2 tbsp ginger
4 tbsp cinnamon
2 tbsps nutmeg
3 large carrots, grated and pressed
400 g plain flour
2 tbsp baking powder
200 g softened butter
300 g icing sugar
1 dash vanilla

Equipment

bowlwhiskpiping bag8-inch tinsoven

Tips

Try not to inhale the cinnamon.
The mixture can be baked in two 8-inch tins for about 35 minutes or in individual molds for about 20 minutes.

Carrot Cakes

35m

Serves 1

youtube.com

Carrot Cakes

youtube.com

35m

Serves 1

Directions

1Add 300g of brown sugar to your bowl.
2Crack in three eggs.
3Add 250g of vegetable oil.
4Add a splash of orange juice.
5Add a dash of vanilla to finish off the liquids.
6Gently whisk this together until it's all combined.
7Add 2 tbsps of mixed spice.
8Add 2 tbsp of ginger.
9Add 4 tbsp of cinnamon.
10Add 2 tbsps of nutmeg.
11Add three large grated and pressed carrots.
12Whisk again.
13Add 400g of plain flour.
14Add 2 tbsp of baking powder.
15Whisk this together until there are no dry lumps.
16Pour the mixture into a piping bag or into two 8-inch tins.
17If using two 8-inch tins, cook for about 35 minutes in a 180-degree oven.
18If using molds, put them in the oven for about 20 minutes at 180 degrees.
19For the vanilla buttercream, pop 200g of softened butter into a bowl and beat it with 300g of icing sugar.
20Add in a dash of vanilla to the buttercream.