Recipe: Mini Carrot Cakes

Try this recipe for Mini Carrot Cakes. We absolutely loved making them and eating them. So easy to make with the kids. And husbands will love them too. Perfect for Mother’s Day baking and beyond!

mini carrot cakes

Serves: 14

Prep time: 15 minutes

Cook time: 25 minutes

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Ingredients:

200 g self raising flour

1 tsp cinnamon

225 g grated carrots

200 ml oil (sunflower or groundnut oil)

100 g brown sugar

85 g chopped pecans

50 g sultanas

4 eggs, lightly beaten

200 g Philadelphia Original, softened

100 g icing sugar

2 tsp lemon juice

1 tbsp lemon rind

2 tbsp pecans, roughly chopped

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Method:

1.

Sift together the flour and cinnamon into a large bowl. Add the remaining cake ingredients and stir until well combined.

2.

Spoon mixture into muffin cases and bake at 180 °C, Gas Mark 4 for 20 – 25 minutes. Cool on wire rack.

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3.

Beat the Philly, icing sugar, juice and rind together until smooth. Top the muffins with the icing and chopped pecans.

Nutritional Information (per serving)Energy 1525kJ/ 364kcal

Tip:

Cook’s Note:

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The muffin mixture will be quite wet and runny.

Tip:

Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.

Tip:

These mini carrot cakes are also delicious without the icing. The recipe is really great.

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