Monday, 25 March 2013

Best funny cake must try to make this


For the cake base

  • 350g light muscovado sugar
  • 350ml sunflower oil
  • 280g grated carrots
  • 6 eggs, lightly beaten
  • 200g raisins (cheekily soaked in port and Cointreau first)
  • Grated zest of 1 large orange
  • 350g self-raising flour
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • A good grinding of fresh nutmeg

Cream cheese icing

  • 70g butter
  • 200g cream cheese
  • 400g icing sugar, sifted
  • A rice-sized amount of brown colourpaste


  • 2 tubs chocolate vermicelli
  • 2 boxes Matchmakers
  • Red colourpaste
  • Yellow colourpaste
  • Blue colourpaste
  • Brown colourpaste
  • 1 tsp smooth jam
  • 500g white sugarpaste


1. Preheat the oven to 180c. Line the base and sides of a 30cm x 22cm cake tin with baking parchment.
2. Mix the sugar, oil and eggs together, then stir through the grated carrots, boozy raisins and orange rind.
3. Combine the flour, bicarbonate of soda and spices and sift this mixture into the egg bowl. Lightly stir the ingredients until everything comes together nicely and you have one runny, sticky batter.
4. Pour the mixture into the prepared tin and bake for 45 minutes, or until it feels springy in the middle and the cake tester comes out completely clean. It should start to come away at the sides too. Allow the cake to cool on a cooling-rack.
5. Combine all the icing ingredients until you have a brown paste, and smooth this all over the top and sides of the cake.


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