Makes 12
INGREDIENTS - CAKE
85g light muscovado sugar
150ml sunflower oil
2 large free range eggs
195g self-raising flour, sifted
1 tsp ground cinnamon
½ tsp bicarbonate of soda
pinch of salt
130g carrots, peeled and grated
85g chopped walnuts
INGREDIENTS - FROSTING
60g soften unsalted butter
60g full-fat cream cheese
260g icing sugar, sifted
¼ tsp ground cinnamon
INGREDIENTS - DECORATION
100g almond paste
a few drops of orange food colouring
candied angelica
OR...
12 walnut halves
METHOD
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
Grease 12 cups of a loose bottom 12 cup mini sandwich tin.
In a large mixing bowl put the oil and the sugar and beat together. Then beat the eggs in one
at a time. Sift in the self-raising flour, ground cinnamon, bicarbonate of soda and salt and beat
together until fully combined.
Fold in the grated carrots and chopped walnuts until you have a smooth mixture.
Spoon a approx 2 teaspoon of the cake mixture into each of the cups in the mini sandwich
tin. Each cup should be about ¾ full. Then smooth over the tops.
Bake in the oven for 15 minutes until risen and spring to the touch.
Leave to cool in the tin for a few minutes before placing on a wire rack to cool.
For the frosting: Whisk the soften butter and the cream cheese together until smooth, then
add the sifted icing sugar and tablespoonful at a time. Towards the end add the cinnamon and
give a final whisk to make sure it’s fully mixed in.
Assemble the cakes: Make sure the cakes are cool, then place a teaspoon of frosting on
the top of each cake and smooth over with a blunt knife.
Decoration: Colour the almond paste with the orange food colouring and shape into small
carrots to fit on top of the mini carrot cakes. Insert 3 little pieces of candied angelica into the
top end of each carrot to look like leaves. Make 12 mini carrots and place one on top of each
mini carrot cake.
OR... Much quicker, just place a walnut half on the top of each mini cake!