23 karat Carrot Cake

May 11, 2015 @ Instructables

gold cake


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

Cream Cheese Icing

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


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


Read more at Instructables


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s