Carrot Cakes

35 mins
Serves 1
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Directions

  1. 1Add 300g of brown sugar to your bowl.
  2. 2Add 300g of brown sugar to your bowl.
  3. 3Add 300g of brown sugar to your bowl.
  4. 4Crack in three eggs.
  5. 5Crack in three eggs.
  6. 6Crack in three eggs.
  7. 7Add 250g of vegetable oil.
  8. 8Add 250g of vegetable oil.
  9. 9Add 250g of vegetable oil.
  10. 10Add a splash of orange juice.
  11. 11Add a splash of orange juice.
  12. 12Add a splash of orange juice.
  13. 13Add a dash of vanilla to finish off the liquids.
  14. 14Add a dash of vanilla to finish off the liquids.
  15. 15Add a dash of vanilla to finish off the liquids.
  16. 16Gently whisk this together until it's all combined.
  17. 17Gently whisk this together until it's all combined.
  18. 18Gently whisk this together until it's all combined.
  19. 19Add 2 tbsps of mixed spice.
  20. 20Add 2 tbsps of mixed spice.
  21. 21Add 2 tbsps of mixed spice.
  22. 22Add 2 tbsp of ginger.
  23. 23Add 2 tbsp of ginger.
  24. 24Add 2 tbsp of ginger.
  25. 25Add 4 tbsp of cinnamon.
  26. 26Add 4 tbsp of cinnamon.
  27. 27Add 4 tbsp of cinnamon.
  28. 28Add 2 tbsps of nutmeg.
  29. 29Add 2 tbsps of nutmeg.
  30. 30Add 2 tbsps of nutmeg.
  31. 31Add three large grated and pressed carrots.
  32. 32Add three large grated and pressed carrots.
  33. 33Add three large grated and pressed carrots.
  34. 34Whisk again.
  35. 35Whisk again.
  36. 36Whisk again.
  37. 37Add 400g of plain flour.
  38. 38Add 400g of plain flour.
  39. 39Add 400g of plain flour.
  40. 40Add 2 tbsp of baking powder.
  41. 41Add 2 tbsp of baking powder.
  42. 42Add 2 tbsp of baking powder.
  43. 43Whisk this together until there are no dry lumps.
  44. 44Whisk this together until there are no dry lumps.
  45. 45Whisk this together until there are no dry lumps.
  46. 46Pour the mixture into a piping bag or into two 8-inch tins.
  47. 47Pour the mixture into a piping bag or into two 8-inch tins.
  48. 48Pour the mixture into a piping bag or into two 8-inch tins.
  49. 49If using two 8-inch tins, cook for about 35 minutes in a 180-degree oven.
  50. 50If using two 8-inch tins, cook for about 35 minutes in a 180-degree oven.
  51. 51If using two 8-inch tins, cook for about 35 minutes in a 180-degree oven.
  52. 52If using molds, put them in the oven for about 20 minutes at 180 degrees.
  53. 53If using molds, put them in the oven for about 20 minutes at 180 degrees.
  54. 54If using molds, put them in the oven for about 20 minutes at 180 degrees.
  55. 55For the vanilla buttercream, pop 200g of softened butter into a bowl and beat it with 300g of icing sugar.
  56. 56For the vanilla buttercream, pop 200g of softened butter into a bowl and beat it with 300g of icing sugar.
  57. 57For the vanilla buttercream, pop 200g of softened butter into a bowl and beat it with 300g of icing sugar.
  58. 58Add in a dash of vanilla to the buttercream.
  59. 59Add in a dash of vanilla to the buttercream.
  60. 60Add in a dash of vanilla to the buttercream.

Ingredients

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