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.
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