Mini cream cheese topped carrot cakes

I am trying really hard to make sure that there is at least one recipe post per week for 2015…. we wont call it a New Years Resolution – but we will say that it is more of a “goal’ going forward. That way – we have a more even distribution of eating out vs eating in on the blog!

This recipe is from the BBC Good Food website – and was originally for 12 cupcakes – but I made them into 24 smaller versions…

This recipe also made me think of the age-old discussion of Muffins vs Cupcakes… and as I was not entirely sure if this carrot cake mix made into smaller portions fall into the cupcake category (because it had a frosting) or muffin category (because it has oil/eggs as a base)… I decided to rather rename them “mini cakes”.

I also adapted the recipe – by not adding mixed spice – but rather only using 1 teaspoon of cinnamon & I didn’t use half/half wholemeal to normal self-raising but all self-raising flour.

Mini carrot cakes topped with cream cheese

carrot cakes 4

200g grated carrot
2 eggs
150ml sunflower oil
175g sugar
200g self-raising flour
1 teaspoon bicarbonate of soda
1 teaspoon of cinnamon
300g soft cream cheese
100g butter (softened)
1 teaspoon vanilla essence
100g icing sugar

carrot cakes 2

  • Place dry ingredients (sugar, flour, bicarb & cinnamon) into a large mixing bowl
  • Mix together oil & eggs & then add to dry ingredients along with grated carrot
  • Combine
  • Place into 24 greased mini or 12 normal sized muffin cases (as I was trying out a new silicon mould – no cases were used)
  • Bake at 180c for 20min
  • to make the cream cheese frosting/icing – combine the cream cheese, butter, icing sugar & vanilla essence together
  • Smear (or pipe) onto the top of the cooled carrot cakes

carrot cakes 5carrot cakes 1

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6 thoughts on “Mini cream cheese topped carrot cakes

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