This take on the original loaf cake recipe is even quicker and easier to make and has more sultanas and chopped walnuts as well as the delicious addition of mixed spice.
Baking these as mini muffin-sized cakes cuts down on the baking (and cooling) times so they’re even quicker to make – and eat – and they look picture perfect served at a tea party in their lovely brightly coloured paper cases.
Mini Carrot Cakes
125ml sunflower oil
125g light muscovado sugar
2 medium eggs, lightly beaten
175g carrot, coarsely grated
finely grated zest of 1 lemon
juice of ½ a lemon
1 tsp lemon extract
75g walnut pieces, roughly chopped
150g self-raising wholemeal flour
½ tsp baking powder
½ tsp bicarbonate of soda
2 tsp mixed spice
60g softened butter or baking margarine
80g full fat cream cheese (such as Philadelphia)
200g icing sugar
juice of ½ a lemon
½ tsp lemon extract
15g walnuts, chopped
- Preheat the oven to 180°C/GM4. Line a 12-hole muffin tin with greaseproof muffin cases.
- Put the oil and sugar into the bowl and stir well, breaking up any lumps in the sugar. Add the lightly beaten eggs, grated carrots, grated lemon zest, juice of half a lemon, chopped walnuts and sultanas and stir well to mix.
- Sift the flour, baking powder, bicarbonate of soda and mixed spice over the mixture (adding the bran remaining in the sieve) and fold in.
- Spoon the mixture into the muffin cases and level the surface. Bake for about 30-35 minutes until risen and golden brown. Leave the cakes to cool in the tin for a couple of minutes then remove and place on a cooling rack.
- To make the frosting, beat together all the ingredients, except the walnuts, until soft and creamy. Ice the cooled cakes and decorate with the chopped walnuts.
- Because of the frosting, these are best stored somewhere cool or in the fridge.
Click HERE for a printer friend version of the recipe.
I’ve used a more traditional frosting for these mini carrot cakes, but if you prefer a less sweet topping then just substitute the frosting from the Loaf Tin Carrot Cake Recipe.