2 tablespoon cinnamon
2 teaspoon baking soda
1 teaspoon baking powder
½ tsp salt
3 cups (600g) grated carrots
⅔ (330ml) cup oil
4 eggs, beaten
2 cup chopped walnuts (extra for decorating)
½ batch chocolate-flavoured swiss meringue frosting (recipe: thescranline.com)
300g yellow fondant
1 tbsp powdered sugar
2 tbsp gold lustre dust
3 tbsp vodka or vanilla extract
Preheat the oven to 160C (320F) degrees. Spray a loaf tin measuring 9 inches and
Add the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl and mix until well combined.
Add the eggs and oil to the dry ingredients. Mix until well combined before adding the carrot and walnuts. Use a spatula to fold through.
Pour the batter into the prepare loaf tin and bake for 30-40 minutes. Allow to cool completely.
Trim the cake in half. Add a spatula full of chocolate buttercream on top and use an offset spatula to smoothen and make even. Add the other half of the cake and then add more frosting on the top and sides. Use the spatula to even the frosting out as best as you can. The more even you get it, the nicer it’ll look once it’s covered in fondant. Chill the cake for 3 hours.
To prepare the fondant carrot roll a small piece of fondant the size of a coin on a flat surface to make a long shape of fondant with one end being skinnier and one end fatter. Use the blunt end of a knife with make little indents in the carrot to give it some texture.
To make the stalks roll out some long bits of fondant, about 6 bits of fondant will do, then squish one end of all of them together to stick them all together. Add that on the fat end of your carrot and squish it into the top of the carrot. Allow to dry for 3 hours.
To roll out your fondant, sprinkle a flat surface with some powdered sugar and use a large flat rolling pin to roll out a large piece of fondant that is long and round. Drape one end of the fondant over the rolling pin and carefully lift up your fondant over your cake. Use your hands to carefully flatten the fondant over the cake. I’d recommend working on the corners first and then slowly press the fondant over the rest of the cake with the palm of your hand.
To prepare the gold paint add the gold lustre dust and vodka to a small mixing bowl and mix until well combined. Use a little food safe paint brush to paint the carrot.
Then use a large paint brush to brush the fondant on the cake.
Carefully place the gold carrot on top and it’s ready to serve!