Mini Carrot Cakes

Why not try these super scrumptious mini carrot cakes. Lightly spiced with creamy citrus icing, these cakes are perfect for picnics or afternoon tea.

Here’s how:

Carrot Cake Mixture…(serves 12)

  • 100g soft brown sugar
  • 160ml sunflower oil
  • 2 eggs
  • grated zest of 1 orange
  • 1/2 tsp ground ginger
  • 1/2 tsp mixed spice
  • 200g self raising flour (sifted flour)
  • 150g grated carrot
  • 60g chopped walnuts or pecans
  1. Preheat oven to 180C (Gas mark 4)
  2. Mix together sugar, eggs and oil until smooth
  3. Stir in orange zest, ginger, mixed spice, flour, carrot and walnuts
  4. Spoon mixture into cupcake cases until two thirds full
  5. Bake for 20-25 minutes until golden brown
  6. Leave until completely cool before icing

Cream cheese and orange icing…

  • 300g icing sugar (sifted)
  • 50g softened unsalter butter
  • 125g cream cheese (Philadelpia is great!)
  • peel of orange
  1. Beat together icing sugar and butter
  2. Add in cream cheese and blend until smooth
  3. Knife on icing onto cupcakes and decorate with orange peel

Truly irresistable!


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