Monday, 19 October 2009

Recipe: Mini Carrot Cakes

Ingredients - makes 24

Cake
170ml sunflower oil
175g brown sugar
3 eggs, beaten
2 carrots, grated
100g sultanas
40g walnuts or any other nut
zest of 1 orange, plus 15ml juice
175g flour
2 tsps baking powder
1 tsp bicarbonate of soda
1 tsp allspice

Topping
200g soft cheese
50g icing sugar

Method - 

Preheat oven to 180c.

Arrange 24 cake cases on a baking tray.

In a large bowl, beat together 170ml sunflower oil, the sugar and eggs.

Stir in the carrots, sultanas, walnuts and orange zest.

Then fold in the flour, baking powder, bicarbonate of soda and allspice.

Spoon into the cake cases and bake for 20-25 mins, or until firm.

Cool on a wire rack.

Beat together the soft cheese, icing sugar and orange juice until smooth.

Spoon a little on to each cake.

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