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
200g grated carrot
150ml sunflower oil
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
- 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
- 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