How to Make a Carrot With Frosting

By Genevieve Van Wyden ; Updated September 15, 2017

Things Needed

  • Vanilla frosting
  • Food coloring in red, yellow and blue
  • Sandwich bags
  • Cake

Crafters who enjoy baking also may enjoy adding decoration and embellishment to their creations. These extras can add visual interest as well as sweetness. Learn how to mix food coloring into frosting and to squeeze the colored frosting onto a cake which has already been covered with plain white frosting.

Allow your baked cake to cool and place it on a cake dish. Frost it with plain white frosting. Set aside approximately 1/3 cup of frosting, divided into two small bowls. Reserve more frosting for the orange frosting than you reserve for the green.

Using wax paper or parchment paper, draw simple carrot and leaf patterns. You will use these to make the carrots on your cake.

Squeeze 2 drops each of the red and yellow food coloring into your frosting and mix with a knife. Adjust the color to orange by adding one drop at a time of either red or yellow until you achieve the shade you want. Mix the frosting until the food color is mixed through.

Mix the yellow and blue coloring in the same way to produce green. Adjust the color by adding one drop at a time of the yellow or blue. When you reach the shade you want, mix the color thoroughly.

Use a small spoon to scoop the orange frosting into a sandwich bag. Tie the open end of the bag together and snip off one of the bag with scissors. Scoop the green frosting into a second sandwich bag and repeat the process.

Place your carrot and leaf patterns on your cake. Using a clean toothpick, trace the shape of the carrot and leaf in one or two places on the cake and remove the patterns.

Squeeze your orange frosting in straight lines, following the shapes you just traced with the toothpick. Fill in the entire shape of the carrot. Do the same with any other carrot shapes you traced elsewhere on your cake.

Squeeze your green frosting to make the leaves. Follow the curves of the leaf with your bag. Fill in each leaf, leaving no white spaces in between the frosting you squeezed out of your bag.

Tip

If you have frosting left, fill in any blank spots on your carrots or leaves. If there are no blank spots, squeeze scallops in the areas near your carrots. Use either color for the scallops.

Warning

Your frosting will be moist, so don't wrap the cake, or it may smear. Instead, place the top of the cake pan--or a large bowl--over the cake so that it stays fresh.

About the Author

Genevieve Van Wyden began writing in 2007. She has written for “Tu Revista Latina” and owns three blogs. She has worked as a CPS social worker, gaining experience in the mental-health system. Van Wyden earned her Bachelor of Arts in journalism from New Mexico State University in 2006.