adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini carrot cakes
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Make mini carrot cakes with tangy cream cheese frosting.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 2.50 gm mixed spice
  • 2.50 gm bicarbonate of soda
  • 65g (1/3 cup) sultanas
  • 70g (1/3 cup, firmly packed) brown sugar
  • 115g (1 cup) coarsley grated carrot
  • 80ml (1/3 cup) light olive oil
  • 2 eggs, lightly whisked
  • 200g reduced-fat honey yoghurt
  • 180g cream cheese, at room temperature
  • 45g (1/4 cup) icing sugar mixture
  • 1 tsp finely grated orange rind
  • 26.50 gm fresh orange juice
Instructions:
  • Preheat the oven to 180C. Line twelve 80ml (1/3-cup) muffin pans with paper cases. In a bowl, sift flour, mixed spice, and bicarbonate of soda. Add sultanas, sugar, and carrot. Create a well in the center.
  • Combine oil, egg, and yogurt in a jug. Pour mixture into the flour and stir until combined. Spoon into cases and bake for 25 minutes, or until a skewer comes out clean. Cool on a rack before serving.
  • Make the frosting by whisking cream cheese and icing sugar with an electric beater until smooth. Mix in the orange rind and juice until well combined.
  • Frost cakes with creamy cream-cheese frosting before serving.

Similar Recipes