They are perfect for this time of year and are probably one of the healthier cakes that you can make. They are, of course, miniature carrot cakes.
This recipe is a mixture of two different recipes but has gone done swimmingly among friends and family.
What you need:
For the carrot cakes:
8 ounces grated carrots
8 ounces self-raising flour
4 ounces brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3 eggs
150 millilitres vegetable oil
1 teaspoon vanilla essence
For the icing:
2 ounces cream cheese
5 ounces icing sugar
1 teaspoon vanilla essence
How to make them:
– Preheat your oven to 200°C (180°C fan oven or Gas Mark 6) and line your muffin tray with cases.
– Mix together the flour, sugar, baking powder, cinnamon and nutmeg.
– In a separate bowl, mix together your eggs, vegetable oil, vanilla essence and carrots.
– Pour the wet mixture into the dry and mix well.
– Spoon the mixture into the cases in your muffin tray. Fill each case about three quarters full.
– Bake the cakes for 25-30 minutes.
– Take out and leave to cool on a rack.
– Once cool, make your icing. To do this, mix the cream cheese, icing sugar and vanilla essence.
– Decorate your cakes with the icing and if you want, sprinkle a little cinnamon over the top.
And don’t forget to enjoy!
