Mini Carrot Cakes
Carrot Cakes are the perfect food to bake for Harvest. This recipe does have quite a large amount of carrots per cake in it, but don’t let this put you off. As the cakes bake the carrots almost melt away. It also works well with other vegetables including pumpkin/squash and courgette.
The icing is optional. When making these cakes in class it’s very rare that we make the icing to go with the cakes because of time constraints. Due to the moisture content of the cakes they take a surprisingly long time to cool down. The cakes must be completely cool before spreading the icing on, otherwise the icing will slide off the cakes. Depending on how thick you want the icing will depend on the type of cream cheese you use. If you use the full fat variety it will make icing you can pipe, the lower fat version (which I used) is not as stiff and can sometimes collapse if piped so if using the lighter version spread it onto the cake rather than piping.
Oil rather than butter is used to help keep the cakes moist. Ideally use vegetable oil as it is relatively flavourless. Alternatively use rapeseed oil as it has a nutty taste.
So far my pupils have really enjoyed making these, even if the raw mixture looks a bit like sloppy spaghetti bolognaise!
65 ml vegetable oil or rapeseed oil, plus extra for greasing
100g muscovado or soft dark sugar
150g grated carrots, (Don’t bother peeling them. I blitz them in the food processor)
50g raisins (optional)
90g self-raising flour
1 tiny pinch of salt
¼ tsp bicarbonate of soda
½ tsp mixed spice
25g cream cheese, chilled
25g butter, at room temperature
½ tsp vanilla extract
125g icing sugar, sifted
½ orange, zest only