Preparation time: 20 minutes Cooking time: 30 minutes Makes: 4 med cakes or one large What you need 200ml vegetable oil 200g self-raising flour 200g light brown sugar 3 free-range eggs 1 tsp baking powder 1½ tsp ground cinnamon 200g carrots, grated For the frosting: Beat 100g very soft, slightly salted butter with 200g icing sugar until smooth.Add 50g full-fat cream cheese and beat well, then add another 50g. Spread the icing onto your cake or cupcakes. Can be kept in the fridge for up to five days. Bring to room temperature before eating. Equipment Mixing Bowl Mixing Spoon Sieve Measuring Spoons Measuring Jug Grater Cake tin with baking paper What You Do 1. Preheat the oven to 160C/325F/. Grease and line a 26cm/10in cake tin. 2. Mix all of the ingredients for the carrot cake, except the carrots, together in a bowl until well combined. 3. Stir in the carrots. 4. Spoon the mixture into the cake tin and bake for 30 minutes, or until a skewer inserted into the middle comes out clean. 5. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack. Top with frosting when cooled and enjoy! CARROT PATCH CAKE BAKE IT!

Colorful Leaves Fall Autumn Writing Prompt Worksheet...cupcakes. Can be kept in the fridge for up to five days. Bring to room temperature before eating. Eq uip m e nt Mixing Bowl Mixing

Download PDF Report

Upload
others
View
0
Download
0

Embed Size (px)

Citation preview

Page 1: Colorful Leaves Fall Autumn Writing Prompt Worksheet...cupcakes. Can be kept in the fridge for up to five days. Bring to room temperature before eating. Eq uip m e nt Mixing Bowl Mixing

Preparation time: 20 minutesCooking time: 30 minutesMakes: 4 med cakes or one large What you need200ml vegetable oil200g self-raising flour200g light brown sugar3 free-range eggs1 tsp baking powder1½ tsp ground cinnamon200g carrots, gratedFor the frosting:Beat 100g very soft, slightly salted butter with 200g icing sugar until smooth.Add 50g full-fatcream cheese and beat well, then add another 50g. Spread the icing onto your cake orcupcakes. Can be kept in the fridge for up to five days. Bring to room temperature before eating. EquipmentMixing BowlMixing SpoonSieveMeasuring SpoonsMeasuring JugGraterCake tin with baking paper What You Do1. Preheat the oven to 160C/325F/. Grease and line a 26cm/10incake tin.2. Mix all of the ingredients for the carrot cake, except the carrots, together in a bowl until well combined.3. Stir in the carrots.4. Spoon the mixture into the cake tin and bake for 30 minutes, or until a skewer inserted into the middlecomes out clean.5. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cakefrom the tin and set aside to cool completely on a cooling rack. Top with frosting when cooled and enjoy!

CARROT PATCH CAKE

BAKEIT!