Carrot Mini Cakes — ALANA SMITH

You simply can’t beat a classic cake flavour!

You can bake the batter in a small round cake tin (13cm/15cm diameter) or divide the batter among 12 dariole moulds (I’ve popped my mini cakes once baked and cooled into mini terracotta pots) or use a 12-hole muffin tin for cupcakes. I like adding vanilla to the cream cheese, but orange zest tastes delicious too.

Enough for 12 mini cakes or a tall layered small round cake

CARROT CAKE BATTER

carrots, 150g - about 2 medium carrots

nuts of your choice, 45g (I like using raw hazelnuts or pecans) - optional

eggs, 2

tinned crushed pineapple in juice, 125ml (1/2 cup) - no need to drain the juice

oil, 160ml (2/3 cup) - a neutral flavour oil works well

brown sugar, 165g (3/4 cup)

plain/cake flour/all-purpose flour, 185g (about 1 + 1/4 cup)

ground cinnamon, 7.5ml (1 + 1/2 teaspoon)

ground mixed spice, 7.5ml (1 + 1/2 teaspoon)

baking powder, 5ml (1 teaspoon)

bicarbonate of soda/baking soda, 2.5ml (1/2 teaspoon)

CREAM CHEESE ICING

unsalted butter, 50g

cream cheese, 250g

icing sugar, 85g (about 1/2 cup)

vanilla bean paste, 5ml (1 teaspoon)

To start, preheat the oven to 180°C (160°C fan) grease and/or line 12 dariole moulds, a 12-hole muffin tin or a small round tin.

Grate the carrots (coarse or fine, depending on the texture you prefer) and roughly chop the nuts (if using) before placing in a large mixing bowl.

Add the eggs, pineapple, oil and brown sugar and mix until uniform.

Add all the dry ingredients and mix again until combined and uniform.

Divide the batter among the moulds (or pour it into the prepared cake tin).

Bake until golden and a skewer inserted in the middle of each cake comes out clean (the timing will depend on your size tins.

Once baked, remove from the oven and leave to cool (cover with a clean tea towel to prevent moisture from evaporating).

To prepare the cream cheese icing, in a small heat-proof bowl, soften the butter for a few seconds in the microwave (until soft but not melted) then transfer it to a mixing bowl.

Add the remaining ingredients and beat together using electric beaters or an electric mixer (use the paddle attachment) for a few minutes until light and fluffy.

Once the mini cakes are cooled, remove them from the moulds then top with cream cheese icing.