Iced Baby Carrot Cake

Iced Baby Carrot Cake

posted in: Cakes, Fondant Cakes, Recipe | 0

My work buddy was going off on maternity leave and she asked me ” what can you bake or make for me on my last day?”, which got me thinking! She loves carrot cake, so I must make something like that, then since baking season was going to start shortly I wonder if I should make a maternity baby style cake. Baking season starts with my son’s birthday, then my daughters 2 weeks later than after my husbands 2 weeks after that – and they do have a lot of cakes with a party cake, and an actual cake on their birthday and a cake to take into school.

Iced Carrot Baby Cake

As my friend had no idea if it was a boy or girl, I had to keep the cake neutral, so I decided to decorate with a baby’s bottom with 2 little chubby feet. Believe it or not, but this cake literally took me about 15 minutes to decorate, as although it looks hard, actually it was so easy, as the bum was just a ball of icing, feet were more of a pebble type size and round balls for the toes, then just some white fondant rolled out for the blanket. When you breakdown these cakes, they are a lot easier than you think.

Iced Carrot Baby Cake

Keeping it simple with just the frosting on the outside, made it so much easier and quicker to make on a busy taxi-mum week night. When I take a cake into the office, and most of it gone by midday is always a good sign. 

Iced Carrot Baby Cake

Ingredients:
Cake
300g Light Muscovado sugar
3 eggs
300ml Rapeseed oil
300g Plain flour
1 tsp Baking soda
1tsp Baking Powder
1 tsp Cinnamon Powder
1/2 tsp Ground ginger
1/2 tsp salt
1/2 tsp Vanilla Extract
300g Grated carrots
150g Sultanas

Frosting
600g Icing Sugar
150g Butter
150g Cream Cheese
1/2 Tsp Vanilla

Instructions:

Iced Carrot Baby Cake

Beat together oil and sugar until light and airy.

Iced Carrot Baby Cake

Add eggs, flour, cinnamon, baking powder, baking soda, ginger, salt and vanilla and beat together until flour is incorporated well.

Iced Carrot Baby Cake

Add carrots and sultanas to the cake the batter.

Iced Carrot Baby Cake

Mix for further 20-30 seconds until mixed well on low speeds.

Iced Carrot Baby Cake

Pour into 2 greased and floured 23cm cake tins and bake in the oven at 170c for about 25-30 minutes until fully baked, check with cake tester or push slightly in the middle for the cake to spring back.

Iced Carrot Baby Cake

Add soften butter and icing sugar to a mixing bowl and beat together until the mixture appears a little like bread crumbs.

Iced Carrot Baby Cake

Add cream cheese and vanilla and beat until cream cheese is mixed in, do not overbeat, as the mixture may become runny. 

Iced Carrot Baby Cake

If it does become a little runny then add a little more icing sugar until the right spreadable consistency, if the icing is a little tough, then add a drop of milk.

Iced Carrot Baby Cake

Once the cakes have cooled, spread the frosting over the top of the cake.

Iced Carrot Baby Cake

Sandwich the cake together, then cover the outside with a thick layer of frosting.

Iced Carrot Baby Cake

Using fondant icing, create a ball for the bottom, then 2 feet, and cover half of the feet & bottom with a blanket. As the cake is not covered with fondant, keep chilled overnight.

Baby Carrot Cake
Serves 16
Perfect carrot cake for a baby shower or maternity leaving do.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. Cake
  2. 300g Light Muscovado sugar
  3. 3 eggs
  4. 300ml Rapeseed oil
  5. 300g Plain flour
  6. 1 tsp Baking soda
  7. 1tsp Baking Powder
  8. 1 tsp Cinnamon Powder
  9. 1/2 tsp Ground ginger
  10. 1/2 tsp salt
  11. 1/2 tsp Vanilla Extract
  12. 300g Grated carrots
  13. 150g Sultanas
  14. Frosting
  15. 600g Icing Sugar
  16. 150g Butter
  17. 150g Cream Cheese
  18. 1/2 Tsp Vanilla
Instructions
  1. Beat together oil and sugar until light and airy.
  2. Add eggs, flour, cinnamon, baking powder, baking soda, ginger, salt and vanilla and beat together until flour is incorporated well.
  3. Add carrots and sultanas to the cake the batter.
  4. Mix for further 20-30 seconds until mixed well on low speeds.
  5. Pour into 2 greased and floured 23cm cake tins and bake in the oven at 170c for about 25-30 minutes until fully baked, check with cake tester or push slightly in the middle for the cake to spring back.
  6. Add soften butter and icing sugar to a mixing bowl and beat together until the mixture appears a little like bread crumbs.
  7. Add cream cheese and vanilla and beat until cream cheese is mixed in, do not overbeat, as the mixture may become runny.
  8. If it does become a little runny then add a little more icing sugar until the right spreadable consistency, if the icing is a little tough, then add a drop of milk.
  9. Once the cakes have cooled, spread the frosting over the top of the cake.
  10. Sandwich the cake together, then cover the outside with a thick layer of frosting.
  11. Using fondant icing, create a ball for the bottom, then 2 feet, and cover half of the feet & bottom with a blanket. As the cake is not covered with fondant, keep chilled overnight.
Tejal's Kitchen http://www.tejalskitchen.com/
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