Mini Carrot Cakes
July 04, 2018
"From Recipe+ October 2017. Times are for the cup cakes and not the icing."
- FOR ORANGE SWIRL ICING
- Serving Size: 1 (40.5 g)
- Calories 147.7
- Total Fat - 7.2 g
- Saturated Fat - 2 g
- Cholesterol - 23.3 mg
- Sodium - 28.7 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 0.9 g
- Sugars - 15 g
- Protein - 1.8 g
- Calcium - 11.5 mg
- Iron - 0.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 170C/150C fan forced.
Line 2 x 12 hole (1 tablespoon capacity) mini muffin trays with paper cases.
Sift flour and allspice into a large bowl and stir in carrot and oats and make a well at centre.
Whisk the eggs, sugar and oil in a jug and add to flour mixture, mix well to combine.
Spoon mixture into prepared trays and level surfaces.
Bake for 15 minutes or until a skewer inserted at centres comes out clean.
Stand in trays for 5 minutes, then transfer to a wire rack to cool completely.
Top each of the cooled cakes with Orange Swirl Icing.
ORANGE SWIRL ICING - using an electric mixer beat cream cheese, butter and essence in a bowl until smooth and creamy. Gradually add icing sugar and beat until combined and than add orange food colouring and swirl to create a marbled effect.
No special items needed.