Spiced Mini Carrot Cakes
Time: 30 Minutes
Recipe By Gresham Madhan
Ingredients
- Golden Cloud Carrot Cake Mix
- 150ml sunflower oil
- 250ml water
- 2 large eggs
- 1 carrot, grated
- Pinch mixed spice
- 1 tsp vanilla essence
Frosting
- 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
Garnish
- Pink edible flowers
- Gold leaf
Method
- Preheat the oven to 180°C and prepare two baking sheets.
- Prepare the Golden Cloud Carrot Cake Mix according to packaging instructions. Fold in the carrot, mixed spice and vanilla essence.
- Divide the mixture onto the baking sheets and bake for 15-20 minutes or until cooked throughly.
- With a large round cookie cutter, cut out little discs to prepare the mini cakes.
- 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.
- 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.
- 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.