Time: 30 Minutes


Recipe By Gresham Madhan


  • Golden Cloud Carrot Cake Mix
  • 150ml sunflower oil
  • 250ml water
  • 2 large eggs
  • 1 carrot, grated
  • Pinch mixed spice
  • 1 tsp vanilla essence


  • ½ tub cream cheese
  • 2 cups icing sugar
  • 70g butter
  • 1tsp vanilla essence

Candied carrot

  • ½ cup water
  • ½ cup sugar
  • 1 small carrot, grated
  • 1 tsp vanilla essence


  • Pink edible flowers
  • Gold leaf


  1. Preheat the oven to 180°C and prepare two baking sheets.
  2. Prepare the Golden Cloud Carrot Cake Mix according to packaging instructions. Fold in the carrot, mixed spice and vanilla essence.
  3. Divide the mixture onto the baking sheets and bake for 15-20 minutes or until cooked throughly.
  4. With a large round cookie cutter, cut out little discs to prepare the mini cakes.
  5. For the cream cheese frosting, simply mix the butter, cheese and vanilla with a beater. Add the icing in batches and continue beating until thick.
  6. For the candied carrot, place the water and sugar in a saucepan. Bring to a boil, reduce the heat and add the carrot. Allow simmering for 15 minutes. Remove from the heat and add the vanilla essence.
  7. To assemble, Pipe the cream cheese frosting on one cake layer. Top with another layer of cake and pipe frosting. Garnish with the candied carrot, gold leaf and edible flowers.
Serves 6 - 8. Baking instructions are a guideline only. Baking times may vary.
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.