Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This recipe comes from Bake – Essential Companion by Alison Thompson an expert baker and pastry chef. This great book covers off all the fundamentals of baking including yeast breads, pastry, brioches and croissants, biscuits and slices, muffins and scones, gluten-free and more. This is a book for a passionate life-long baker and a beginner, its got all bases covered with detailed, clear instructions and beautiful photography.

The cakes in the book are high and bakery like. I love that in a cake. So many cake recipes aren’t as generous and I feel like I always have to double them.

I gave the carrot cake a whirl for a school picnic and it was a huge hit and fed many. There is a gluten-free version of the same cake in the book too. I can’t wait to try the hot cross buns for Easter.

You'll Need

  • 450g self-raising flour
  • 450g soft brown sugar
  • 1.5 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 5 eggs
  • 450g unsalted butter, melted
  • 5 medium-sized carrots, peeled and grated
  • 200g sultanas


  • 125g unsalted butter, softened
  • 250g cream cheese, softened
  • 2 tsp vanilla extract
  • 600g pure icing sugar
  • 1 tsp ground cinnamon, to dust


Pre heat the oven to 160C and line a 25cm round cake tin with baking paper.

In a large mixing bowl, combine the sifted flour, brown sugar, baking soda and cinnamon. Make a well in the centre of the dry ingredients and add the eggs and melted butter. Stir to combine, then add the grated carrot and sultanas. Mix well.

Pour the mixture into the prepared cake tin. Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

To make the icing, place the butter, cream cheese and vanilla in the bowl of an electric mixer and sift in the icing sugar. Beat on a low speed until combined, then beat on a high speed for 2 minutes.

Use a palette knife to spread the cream cheese frosting over the cooled cake, then dust with cinnamon.