carrot cake with rosette frosting

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)
3 carrots
1 1/2 cup self raising flour
Teaspoon cinnamon
1 cup raw caster sugar
1/2 cup oil
3 eggs
Teaspoon vanilla essence
Vanilla buttercream frosting
200g vegetable shortening
500g icing sugar
40ml water
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.


13 thoughts on “carrot cake with rosette frosting

  1. I love the roses and the color combination! Nicole, you never fail to produce a masterpiece and this specific post is my absolute favorite because the cupcakes look cute and the cake is so unique. I like the addition of the pearls, they add a nice delicate touch 🙂


    1. Thank you so much! I am humbled by the beautiful comments everyone leaves on my blog. This has been my husband’s favourite one too because of the multiple colours of the rosettes, looks more realistic xx


    1. Thank you Kim x
      I used a 2D Wilton nozzle but a 1M also works, just isn’t as ‘curvy’ if that makes sense.


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