Mini carrot cakes
Item 1 of 1
Adam Gray's mini carrot cakes are incredibly moist and incredibly moreish, with a gentle spicing from cinnamon and ginger and added texture from desiccated coconut. Topped off with a lemon and cream cheese icing, these mini carrot cakes make a delicious treat for any time of day.
First published in 2015
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Ingredients
Metric
Imperial
Mini carrot cakes
- 225g of carrots, peeled and grated
- 150ml of rapeseed oil
- 175g of golden caster sugar
- 100g of soft brown sugar
- 4 eggs
- 330g of self-raising flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tsp bicarbonate of soda
- 50g of desiccated coconut
Lemon and cream cheese icing
- 125g of low fat cream cheese, softened
- 150g of icing sugar
- 1 lemon for zest
- 2 tbsp of lemon juice
SAVE RECIPE
Equipment
- Mini muffin baking sheet
- Mini muffin cases
Method
1
Whisk together the oil, both sugars and eggs in a food processor on a medium speed until emulsified and smooth
- 150ml of rapeseed oil
- 175g of golden caster sugar
- 100g of soft brown sugar
- 4 eggs
2
Slowly add the flour, spices and bicarbonate of soda, keeping the mixer running at a low speed
- 330g of self-raising flour
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tsp bicarbonate of soda
3
Gently mix the grated carrot and desiccated coconut into the cake mixture
- 225g of carrots, peeled and grated
- 50g of desiccated coconut
4
Preheat the oven to 180°C/gas mark 4
5
Spoon or pipe the carrot cake mixture 3/4 of the way up the mini muffin tins lined with cupcake cases, or mini rubber muffin moulds. Bake for 8–10 minutes until golden on top
6
Meanwhile, beat the cream cheese until smooth in a large bowl. Add the icing sugar, lemon zest and lemon juice, beat until smooth
- 125g of low fat cream cheese, softened
- 2 tbsp of lemon juice
- 1 lemon for zest
- 150g of icing sugar
7
Remove the muffins from the oven and allow to cool. Spread or pipe the icing on top of the mini carrot cakes and serve
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