The best cake recipe for baby shower fondant decorations
This delicious carrot cake is perfect to use when covering with fondant.
The cake stays firm, and my cream cheese frosting recipe will make the perfect filling. I’m sure you’ll love it!
Not so long ago, my mother and I organised a gender reveal party for my sister and her hubbie. It ended up being such a fun day with great weather, games and food! My sister had the best time, especially when I appeared with this cake. She had absolutely no idea that I would bring her a homemade cake. You should have seen the look on her face… she was so happy!
By the way, it was my first time decorating a cake and I can tell you that fondant isn’t easy to work with! But I figured out a way to make it work and it ended up looking (and tasting!) really good.
I made the carrot cake a day in advance, to be on the safe side. After 24 hours the cake still tasted absolutely amazing! So go ahead and start baking and decorating your cake, because it’s by far one of the best cakes for fondant.
The best cake recipe for baby shower fondant decorations
This delicious carrot cake is perfect to use when covering with fondant. The cake stays firm, and my cream cheese frosting recipe will make the perfect filling. I’m sure you’ll love it!
Ingredients
- 320 gr all-purpose flour
- 250 gr granulated sugar + 50 gr brown sugar
- 1,5 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 0,5 tsp nutmeg
- 320 ml oil
- 4 eggs (room temperature)
- 2 tbsp vanilla extract
- 4 tbsp milk or water
- 340 gr carrot
Instructions
- Preheat oven to 180 degrees Celsius.
- Grate the carrots with a hand grater, set aside.
- Mix the eggs and oil together in a big bowl. You can use an electric mixer for this.
- Add the flour, white/brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg to the egg mix, and whisk until well combined.
- Add the milk, vanilla and grated carrots. Mix until combined.
It should be a thick batter now. - Pour the batter into an oil-covered spring-form pan (or cake pan) of 24 cm (9.5 inch)
- Transfer to oven and bake for 75 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Let the cake cool down completely (!) before decorating and/or filling with my cream cheese frosting.
Notes
- I always cover the bottom of the springform pan with parchment paper. I just cut out a circle that fits the pan and cover it. This way the cake detaches easier.
Did you make this recipe? I’d love to see pictures of your creations on Instagram!
Tag @lazyhomecookk and hashtag it #lazyhomecook
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I’m Jeanette, the blogger behind Lazy Home Cook.
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