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Mini Carrot Cakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pieces
Calories 250
Delight in these moist and flavorful mini carrot cakes, perfect for a quick treat or special occasion.

Ingredients

Dough

  • 20 grams Unsalted butter melted
  • 1 tablespoon Plain flour
  • 180 grams Self-raising flour
  • 180 grams Light brown sugar
  • 1.5 teaspoons Ground cinnamon
  • ½ teaspoon Mixed Spice
  • 1 large Orange zest (zest only)
  • 2 large Eggs (room temperature)
  • 180 millilitres Sunflower oil
  • 1 teaspoon Vanilla extract
  • 125 grams Carrots (grated)
  • 50 grams Walnuts (finely chopped)

Frosting

  • 100 grams Unsalted butter (room temperature)
  • 200 grams Icing sugar
  • 100 grams Full-fat Philadelphia cream cheese (keep in fridge)
  • Orange food colouring Orange food colouring
  • 20 grams Walnuts (very finely chopped)

Instructions 

  • Preheat oven to 160°C fan / 180°C conventional. Grease two 6-cup mini sandwich pans and dust with flour.
  • Grate the carrots and chop walnuts finely. Mix dry ingredients with orange zest.
  • Whisk eggs, oil, and vanilla; combine with dry ingredients. Fold in carrots and chopped walnuts.
  • Divide batter into pans, bake for 20-22 minutes until golden. Cool completely before removing.
  • Prepare frosting by beating butter, icing sugar, and cream cheese. Decorate cooled cakes with frosting and optional orange food colouring, garnish with rosemary sprigs and chopped walnuts.

Notes

Ensure not to overmix the batter for a light texture.
Calories: 250kcal
Cost: $12
Course: Dessert
Cuisine: fusion
Keyword: Carrot, mini cakes