Recipe: Mini Carrot Cakes
- Feeding the Family
- Published on Sunday, 10 March 2013 08:00
- Last Updated on 21 May 2015
- Monica Costa
- 0 Comments
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!
Prep time: 15 minutes
Cook time: 25 minutes
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
Sift together the flour and cinnamon into a large bowl. Add the remaining cake ingredients and stir until well combined.
Spoon mixture into muffin cases and bake at 180 °C, Gas Mark 4 for 20 – 25 minutes. Cool on wire rack.
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
The muffin mixture will be quite wet and runny.
Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.
These mini carrot cakes are also delicious without the icing. The recipe is really great.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums