Mini Carrot Cakes
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This carrot cake recipe takes just ½ an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking.
Top tip: These are great for Hallowe'en or a bonfire night party! |
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Ingredients
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Makes 15-20 fairy cakes
200g (8oz) soft brown sugar or caster sugar
200g (8oz) plain flour
3 medium eggs
3 medium carrots
1 cup raisins or sultanas
4 tablespoons sunflower oil
2 level teaspoons baking powder
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Method
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- Preheat the oven to 220 C (Gas Mark 7).
- Put the sugar, eggs and oil in a large bowl and beat or whisk for 3 minutes, until the mixture has lightened in colour and is bubbly.
- Sieve the flour and baking powder into the bowl and fold in gently with a wooden spoon.
- Mix in the grated carrots and sultanas. It will look like a lot of carrots, but that's ok. Mix well.
- Put a large dollop of mixture into each fairy cake case. This is easiest if you rest the cases in a bun tin - though not essential.
- Bake for about 15 minutes until firm to the touch and golden brown.
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Time From Cupboard-To-Table
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30 minutes |
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Notes & Variations on
Mini Carrot Cakes
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You can make a traditional carrot cake icing from a tub of cream cheese (200g / 8oz) with about 50g (2 oz) icing sugar, blended together. Decorate with marzipan shapes, if you want a party theme. |
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