0
Print

Frosted Carrot Buns

0
Average: 0 (0 votes)
(0 votes)
Frosted Carrot Buns
269
calories
Calories
0
Print
easy
Difficulty
55 min.
Preparation
Nutritions
Fat11.83 g
Saturated Fat Acids1.44 g
Protein2.88 g
Roughage0.49 g
Sugar added25.71 g
Calorie269
1 cake contains
Calories269
Protein/g2.88
Fat/g11.83
Saturated fatty acids/g1.44
Carbohydrates/g39.01
Added sugar/g25.71
Roughage/g0.49
Cholesterol/mg23.33
Vitamin A/mg200.09
Vitamin D/μg0.27
Vitamin E/mg0.71
Vitamin B₁/mg0.11
Vitamin B₂/mg0.1
Niacin/mg1.3
Vitamin B₆/mg0.02
Folate/μg34.63
Pantothenic acid/mg0.09
Biotin/μg0.15
Vitamin B₁₂/μg0.17
Vitamin C/mg0.82
Potassium/mg38.79
Calcium/mg55.9
Magnesium/mg11.07
Iron/mg0.91
Iodine/μg8
Zinc/mg0.25

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 15 cakes
For the cupcakes
2
¾ cup
superfine caster sugar
cup
1 ¾ cups
2 teaspoons
1 teaspoon
ground cinnamon
1 pinch
ground Cloves
2
carrots (grated)
1 teaspoon
For the icing (frosting)
2 cups
4 teaspoons
hot water
2 drops
For the decoration
40
print shopping list

Preparation steps

Step 1/7
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 15 paper cases in bun tins.
Step 2/7
Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
Step 3/7
Gently fold in the flour, spices, grated carrot and vanilla extract, until thoroughly combined.
Step 4/7
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.
Step 5/7
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.
Step 6/7
Heat the grill. Place the cashew nuts under the hot grill until just browned. Allow to cool.
Step 7/7
Place on top of the iced cakes.

Add comment