Mini carrot cakes

by Adam Gray
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servings25
45 minutes

Ingredients

Mini carrot cakes

  • 225g of carrots, peeled and grated
  • 150ml of rapeseed oil
  • 175g of golden caster sugar
  • 100g of soft brown sugar
  • 4 eggs
  • 330g of self-raising flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tsp bicarbonate of soda
  • 50g of desiccated coconut

Lemon and cream cheese icing

  • 125g of low fat cream cheese, softened
  • 150g of icing sugar
  • 1 lemon for zest
  • 2 tbsp of lemon juice

Method

1
Whisk together the oil, both sugars and eggs in a food processor on a medium speed until emulsified and smooth
  • 150ml of rapeseed oil
  • 175g of golden caster sugar
  • 100g of soft brown sugar
  • 4 eggs
2
Slowly add the flour, spices and bicarbonate of soda, keeping the mixer running at a low speed
  • 330g of self-raising flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 tsp bicarbonate of soda
3
Gently mix the grated carrot and desiccated coconut into the cake mixture
  • 225g of carrots, peeled and grated
  • 50g of desiccated coconut
4
Preheat the oven to 180°C/gas mark 4
5
Spoon or pipe the carrot cake mixture 3/4 of the way up the mini muffin tins lined with cupcake cases, or mini rubber muffin moulds. Bake for 8–10 minutes until golden on top
6
Meanwhile, beat the cream cheese until smooth in a large bowl. Add the icing sugar, lemon zest and lemon juice, beat until smooth
  • 125g of low fat cream cheese, softened
  • 2 tbsp of lemon juice
  • 1 lemon for zest
  • 150g of icing sugar
7
Remove the muffins from the oven and allow to cool. Spread or pipe the icing on top of the mini carrot cakes and serve