Who doesn’t love carrot cake. And they’re even more special as charming individual servings.
PREPARATION: 15 minutes | COOKING: 25 minutes | SERVES: 6
Ingredients for Carrot Cake
- 1 cup (150g) flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup (100g) sugar
- ¼ cup (50g) brown sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (100g) grated carrots
- ¼ cup (30g) crushed walnuts
For Cream Cheese Frosting
- ½ cup (115g) cream cheese, softened
- ¼ cup (60g) unsalted butter, softened
- ½ tsp vanilla extract
- 1 cup (120g) icing sugar, sifted
Method
1. Preheat oven to 180°C (350°F). Line a baking tray with baking paper and grease 6 mini round moulds, or use a muffin tin and trim to shape later.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix sugars, oil, eggs, and vanilla until well combined. Gradually fold in dry ingredients.
4. Stir in grated carrots and nuts.
5. Divide batter evenly between moulds. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
6. Let cakes cool completely before removing from moulds.
Prepare Frosting
1. Beat cream cheese and butter together until smooth and creamy.
2. Add vanilla extract and gradually mix well into the icing sugar.
Assemble Mini Cakes
1. Slice each mini cake horizontally into 2 or 3 even layers.
2. Spread a layer of cream cheese frosting between each and stack them.
3. Use a piping bag to pipe frosting or spread frosting decoratively on top.
4. Sprinkle with crushed cake crumbs and nuts for decoration.
Add almond meal for nuttiness and top with crushed candied pecans for irresistible crunch.
TOP TIP
For moist, tender cakes, grate carrots finely and add crushed pineapple. This keeps them naturally sweet and irresistibly juicy.
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