Mini Carrot Cakes with Cream Cheese Icing

Ingredients

• 0.5 cup brown sugar
• 0.5 cup white sugar
• 0.5 cup oil
• 2 eggs
• 1 tsp vanilla (For the loaves)
• 1 cup plain flour
• 0.5 tsp bicarb soda
• 1 tsp baking powder
• 1 tsp cinnamon
• nutmeg (A pinch)
• salt (A pinch)
• 1.5 cup grated carrot
• 3 mandarins (Peeled and muddled; may be swapped for a few oranges, crushed pineapple in juice, or tinned apples in their juice. Use enough juicy fruit to give a soft mixture.)
• 125 g cream cheese (Softened; for the icing)
• 30 g butter (Softened; for the icing)
• 1 cup icing sugar (For the icing)
• 1 tsp vanilla (For the icing)

Steps

1. 1

   Preheat the oven to 180°C. Grease the mini loaf tins.

2. 2

   Add the brown sugar, white sugar, oil, and eggs to a bowl and mix together.

3. 3

   Add the vanilla for the loaves and mix it through.

4. 4

   Add the plain flour, bicarb soda, baking powder, cinnamon, nutmeg, and salt. Mix until just combined.

5. 5

   Add the grated carrot and peeled, muddled mandarins. Fold them through the mixture.

6. 6

   Spoon the mixture into the greased mini loaf tins.

7. 7

   Bake for 20–25 minutes, or until golden and cooked through. The cooking time will depend on the size of the tins.

8. 8

   Leave the loaves to cool completely before icing.

9. 9

   For the icing, beat the softened cream cheese and butter until smooth.

10. 10

    Add the icing sugar and vanilla for the icing, then beat until creamy and smooth.

11. 11

    Spread the cream cheese icing over the cooled carrot loaves.

Notes

The source does not specify the number or exact size of mini loaf tins, so yield may vary. The fruit is intended to add moisture and loosen the mixture. For swaps, use enough juicy oranges, crushed pineapple in juice, or tinned apples in their juice to produce a soft mixture.

Nutrition per serving

• dessert
• baked
• mini cakes
• carrot cake
• cream cheese icing
• vegetarian
• home baking
• easy recipe