- Makes: 8
- Cooking time: 30 - 35 minutes
Everybody loves cream cheese frosting and everybody loves carrot cake. It seems like the very best idea to combine the two (with a sprinkle of walnuts if you fancy) and size them down to baby cake size to ensure they’re much faster to whip up.
Once you assemble the ingredients it’s as easy as mix, pour, bake and ice! These are perfect for lunch boxes, or for morning tea or afternoon tea … perhaps for dessert even? Look, they’re an anytime cake!
You’ll need one mini-loaf pan for this recipe.
Super simple baby carrot cakes with cream cheese icing
For the baby carrot cakes
- 3/4 cup of self raising flour, sifted
- 3/4 cup of plain flour, sifted
- 250g of peeled, grated carrot
- 2/3 cup of canola oil
- 1/2 cup of brown sugar
- 1/2 cup of golden syrup
- 3 eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of bicarbonate of soda
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
Cream cheese icing
- 220g of cream cheese, softened
- 1/3 cup of sifted pure icing sugar, sifted
- 1/2 teaspoon of vanilla extract
Optional: 100g of chopped walnuts
Before you start
Preheat your oven to 160C or 320F. Grease your pan thoroughly.
Sift flours, bicarb, nutmeg and cinnamon together in one large bowl. In another bowl mix eggs, golden syrup, brown sugar, oil and vanilla together.
Add the wet ingredients (eggs, golden syrup etc mix) to the dry (flours, spices and bicarb). Stir until combined.
Mix in the carrot and then spoon into the greased pan.
Bake for 30 – 35 minutes until cooked through. They will feel ‘springy’ and be shrinking away from the sides of the pan when done. Allow to cool in the tin for five minutes and then turn out onto a cooling rack to cool completely.
Beat icing ingredients together well with an electric beater or mixer (or even a food processor) until smooth. Ice your cooled carrot cakes and sprinkle with chopped walnuts, if you like them!
Gobble them up!