Frosted Carrot Buns

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Frosted Carrot Buns
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
269
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie269 kcal(13 %)
Protein2.88 g(3 %)
Fat11.83 g(10 %)
Carbohydrates39.01 g(26 %)
Sugar added25.71 g(103 %)
Roughage0.49 g(2 %)
Vitamin A200.09 mg(25,011 %)
Vitamin D0.27 μg(1 %)
Vitamin E0.71 mg(6 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate34.63 μg(12 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.15 μg(0 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C0.82 mg(1 %)
Potassium38.79 mg(1 %)
Calcium55.9 mg(6 %)
Magnesium11.07 mg(4 %)
Iron0.91 mg(6 %)
Iodine8 μg(4 %)
Zinc0.25 mg(3 %)
Saturated fatty acids1.44 g
Cholesterol23.33 mg
Author of this recipe:

Ingredients

for
15
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
How healthy are the main ingredients?
eggcinnamoncarrotCashew

Preparation steps

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.