Mini Carrot Cakes

24
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From Recipe+ October 2017. Times are for the cup cakes and not the icing."

Original recipe yields 24 servings
OK
  • FOR ORANGE SWIRL ICING

Nutritional

  • 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 1

Preheat oven to 170C/150C fan forced.

Step 2

Line 2 x 12 hole (1 tablespoon capacity) mini muffin trays with paper cases.

Step 3

Sift flour and allspice into a large bowl and stir in carrot and oats and make a well at centre.

Step 4

Whisk the eggs, sugar and oil in a jug and add to flour mixture, mix well to combine.

Step 5

Spoon mixture into prepared trays and level surfaces.

Step 6

Bake for 15 minutes or until a skewer inserted at centres comes out clean.

Step 7

Stand in trays for 5 minutes, then transfer to a wire rack to cool completely.

Step 8

Top each of the cooled cakes with Orange Swirl Icing.

Step 9

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.

Tips & Variations


No special items needed.

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