Gold Carrot Cake

March 23, 2015 @ Instructibles

gold cake

Cake Recipe

1 1/4 cup vegetable oil
3/4 cup superfine (castor) sugar
6 tbsp brown sugar
5 eggs
24 small baby carrots (approx. 3/4 cup)
1 1/2 tsp vanilla
1 1/4 cup self-rising flour
1 1/4 tsp baking powder
1 3/4 tsp cinnamon
1 3/4 tsp ground ginger
1 1/2 tsp turmeric
pinch of salt
butter to line the pan


large mixing bowl
medium mixing bowl
measuring cup / spoons
chef’s knife or small food processor
bread pan (I used the Chicago Metallic Commercial II Traditional Uncoated 1-1/2-Pound Loaf Pan)
parchment paper
cake base/board (I used a piece of marble)
bread knife

Cream Cheese Icing Recipe

1 1/4 cup (10 oz) cream cheese
1/2 cup room temperature butter
1/2 cup icing sugar
1 tsp vanilla
1 tsp lemon juice


mixing bowl
hand mixer
icing spatula or butter knife

Cake Decoration

24oz package of white fondant
24oz package of yellow fondant
red, yellow, and green food coloring
23 karat edible gold leaf (25 sheets)


20″ fondant rolling pin
non-latex surgical gloves (optional)
fondant smoother
dough cutter
3/8″ clear acrylic for custom laser cut stamps (Optional – see Step 15)
laser cutter for custom laser cut stamps (Optional – see Step 15)
new soft bristle paint brush

Read how to proceed at Instructibles

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