butter cream frosting. 1 tbsp of pink frosting for writing, 2 tbsp of yellow icing for roses, 4 tbsp of blue icing for scallop border in top and bottom. See, how small the cake looks....it can sit on that little saucer:)
|Happy Birthday Mother Mary!|
I have already published this recipe while I made cup cakes for Easter. But I thought it would be good if I have the measurements for my small cake pan.
Ingredients for a 6 inch round cake:
Carrot - 1 (small)
Apple (small) - 1/2
All purpose flour - 2/3 cup
egg - 2 (small)
sugar - 2/3 cup
oil / butter - 1/3 cup + 1 tsp for greasing the pan
shredded coconut (dry) - 2 tsp
vanilla extract - 1/2 tsp
orange peel - 1 tsp
cinnamon powder - 1/4 tsp
baking soda - 2/3 tsp
baking powder - 2/3 tsp
salt - pinch
walnut - 2 tbsp (chopped)
raisin - 15
Method:Shred the carrot. Core, peel and shred the apple.
Preheat oven to 350 deg (175 deg C) for at least 30 minutes before we start baking.
Grease and flour the cake tin. Keep aside.
Beat the eggs in a mixer or using a fork till fluffy. Then add vanilla essence, sugar, oil and beat till its fluffy.
Sift together the flour, baking soda, baking powder, salt TWICE.
Put it in a mixing bowl and add the liquids from mixer.
Add the shredded carrot, coconut, orange peel, cinnamon, coarsely chopped walnut and mix slightly.
Now the batter is ready!
Pour into the prepared baking pan and bake for 40 - 50 minutes.
Carrot apple cake is ready!