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Ingredients:

For cake:
175ml vegetable oil
175g light muscovado sugar
3 eggs, beaten
140g grated carrot
1 orange zest
175g self – raising flour
1 tsp Vanilla Mart Madagascan paste
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1/2 grated nutmeg

For frosting:
1 tsp Vanilla Mart Madagascan paste
300g icing sugar
100g cream cheese

 

Method:

  • Heat the oven to 160°C fan and oil and line a tray tin.
  • Tip the sugar, oil, vanilla and eggs into a big mixing bowl and lightly mix.
  • Stir in the carrots and orange zest.
  • Stir in the flour, bicarbonate of soda, cinnamon and nutmeg in the bowl.
  • Mix everything together then pour into the prepared tin and bake for 30-35 minutes.
  • Meanwhile beat the icing sugar, cream cheese and vanilla.
  • Once cooled, cut into small circles using a cookie cutter.
  • Pipe or spoon the frosting on each cake and top with carrot cake crumbs.

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