Frosted carrot buns 

Frosted carrot buns


Calories:269 kcal
Preparation:55 min
Ready in:55 min
1 serving contains (Percentage of daily recommendation)
Calories269 kcal(13%)
Protein3 g(6%)
Fat12 g(15%)
Carbohydrates39 g(15%)
Added Sugar26 g(29%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For cakes

For the cupcakes
7 ½eggs
2.81 cupssuperfine caster sugar
2.5 cupssunflower oil
6.56 cupsself-rising flour sifted
7 ½ teaspoonsMixed spice
3 ¾ teaspoonsground cinnamon
3 ¾ pinchesground Cloves
7 ½carrots grated
3 ¾ teaspoonsvanilla extract
For the icing (frosting)
7 ½ cupspowdered sugar
15 teaspoonshot water
7 ½ dropsyellow Food coloring
For the decoration


1 For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 15 paper cases in bun tins.
2 Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
3 Gently fold in the flour, spices, grated carrot and vanilla extract, until thoroughly combined.
4 Spoon into the paper cases and bake for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a wire rack to cool completely.
5 For the icing: sift the icing sugar into a bowl and stir in the hot water and food colouring, to make a thick, smooth icing. Spread on top of the cakes.
6 Heat the grill. Place the cashew nuts under the hot grill until just browned. Allow to cool.
7 Place on top of the iced cakes.


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