Ingredients
300g Light Brown Sugar
3 Eggs
300ml Rapeseed Oil
300g Plain Flour
1 tsp Baking soda
1 tsp Baking Powder
1 tsp Cinnamon Powder
1/2 tsp Ground ginger
1/2 tsp salt
1/2 tsp Vanilla Extract
340g Grated carrots
100g Walnuts chopped
100g Raisins
Using the all in one method add all the ingredients except walnuts and raisins.
Mix in a mixer for about 2 minutes.
Stir in the walnuts and raisins.
This recipe makes a nice big 23cm sandwich cake, however I was trying to make the cake a little smaller, so using all the batter I poured into 5 cup cake cases, 2 small 4inch rounds and remaining batter evenly into the 23cm cake tins. Bake at 170c for about 20-25min for the cup cakes, 25-30mins for the 4inch rounds and 30-35mins for the 23cm rounds. Remove from tins once baked and allow to cool completely.
Frosting:
100g Butter
600g Icing sugar
200g Cream cheese
In a mixer, mix the butter and sugar together until all mixed in and then add the cold cream cheese.
Mix until all combined – do not over mix as will get very running!
Spread the frosting in between the large rounds.
Spread the cream cheese frosting over the cupcakes.
Spread the frosting in the middle and over the top of the mini 4inch cake, then using the remaining frosting to cover the rest of the large round cake.
Melt about 6-8 chunks of dark chocolate and stir in some walnuts
Place some walnuts covered in the chocolate on top of cake, sprinkle some raisins around the side, place some raw walnuts on to the sides of the cake and sprinkle with a little cinnamon.
Add a chocolate walnut, chopped raw walnuts and raisins to decorate the cupcakes.
Add a chocolate covered walnuts, chopped raw walnuts and raisins to decorate the top of the mini cake.
