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!

Mini Carrot Cakes
Makes around 12 mini cakes

65 ml vegetable oil or rapeseed oil, plus extra for greasing
1 eggs
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

Orange cream cheese icing

25g cream cheese, chilled
25g butter, at room temperature
½ tsp vanilla extract
125g icing sugar, sifted
½ orange, zest only

1) Preheat oven to 150°c. Line a fairy cake tin with liners or, like me, set out the silicone fairy cake cases on a baking tray.
2) In a large bowl beat the egg, then add the oil, sugar and carrots. Stir in the remaining ingredients and mix until well combined.
3) Fill the cases 2/3 full with the mixture. Bake for 30 min, or until cakes are risen and cooked through. Allow to cool before icing.
4) Beat together the cream cheese, vanilla, orange zest and butter then gradually add the icing sugar. The icing sugar will stiffen the icing the more you put in, but taste as you go along to make sure you don’t make it too sweet. Once the icing is ready, spread onto cake and leave for a few hours for the icing to harden slightly.
Advertisements

About Julie @ Apple & Thyme

A Derbyshire/Staffordshire based business that provides creative food education with the aim of making good food and cookery skills accessible for all.

Posted on October 6, 2010, in Recipe and tagged , , . Bookmark the permalink. 4 Comments.

  1. I could eat one of those for elevenses right now…

    • Julie @ Apple & Thyme

      One of the batches we made went straight to the staffroom and they went down very well, even without the icing!

  2. These look so sweet…I also like how the sugar cookies on your about page looks like playdoh! Kids must get a kick out of that.

    • Julie @ Apple & Thyme

      The items on my About page are peppermint creams, but you have given me a fantastic idea for sugar cookies!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: