Super simple baby carrot cakes with cream cheese icing
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.
- Makes : 8
- Cooking time : 30 mins
Baby carrot cakes with cream cheese icing ingredients
- For the baby carrot cakes:
- ¾ cup self raising flour, sifted
- ¾ cup plain flour, sifted
- 250g carrot, peeled and grated
- ⅔ cup canola oil
- ½ cup brown sugar
- ½ cup golden syrup
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- For the cream cheese icing:
- 220g cream cheese, softened
- ⅓ cup pure icing sugar, sifted
- ½ teaspoon vanilla extract
- 100g chopped walnuts (optional)
Method
- 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 to the dry ingredients. 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!
Browse our recipe section for more great meal ideas and treats to try.
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