I made this rosette carrot cake for a friend’s mum’s 50th. I hadn’t made a rosette cake with different colours before and the result was absolutely beautiful. I actually think it looks better than all the same colour and looks more like a bunch of flowers!
(this makes the cake, double the batch to make 12 regular cupcakes or 24 mini cupcakes)
1 1/2 cup self raising flour
1 cup raw caster sugar
1/2 cup oil
Teaspoon vanilla essence
Vanilla buttercream frosting
200g vegetable shortening
500g icing sugar
teaspoon vanilla essence
Preheat oven to 170 degrees Celcius. Grease a cake tin and line a cupcake tray with patty cases.
Blitz the carrots in a food processor and set aside.
Put the sugar, oil eggs, vanilla and cinnamon in a bowl and whisk together until well combined.
Sift in the self raising flour and stir until well combined. Stir in the grated carrot.
Pour the mixture into the cake tin and bake for about 50 minutes. Spoon mixture into cupcake cases and bake for about 17 minutes for regular cupcakes and about 12 minutes for mini cupcakes.
To make the frosting, mix the vegetable shortening, icing sugar, water and vanilla essence with an electric beater until light and fluffy.
Once the cakes have cooled, spoon the frosting into a piping bag and pipe onto a the cake.