The Night Before Christmas Cake
Ingredients
- 4 small carrots, peeled and grated
- 3/4 cup vegetable oil
- 1/4 cup extra virgin olive oil
- 1 tbsp vanilla extract
- 1 cup dark brown sugar
- 4 eggs, lightly whisked
- 1 tbsp cinnamon
- 2 cups self-raising flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground ginger
- 2 cups instant full cream milk powder
- 2 cups malted milk powder
- 2 cups pure icing sugar
- 1 cup full cream milk
- 600g butter, softened
Cake
Milk frosting
Method
- Preheat oven to 160°C with low steam. Line 4 round 20cm cake tins with a 3cm high edge.
- In a large bowl, place carrots, vegetable oil, extra virgin olive oil, vanilla extract, dark brown sugar and the lightly whisked eggs and mix to combine.
- Sieve the cinnamon, ginger, self-raising flour, baking soda and baking powder and place into the carrot mixture. Mix to combine.
- Place 1 cup of mixture into each lined tin and bake for 20 minutes or until cooked through.
- For the milk frosting, place all ingredients into an electric mixer and mix until the frosting is whipped.
- To assemble the cake, spoon all frosting into a piping bag. Place one cake onto a cake stand and pipe a layer of icing. Using a palette knife, smooth the icing layer.
- For the second layer, place one cake on top and repeat the process.
- To finish the cake, cover in the remaining frosting and decorate with cookies or gingerbread of your choice.
