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Mini Carrot Cakes
Makes 12 cakes Time required 45 mins plus cooling. Per portion: 466 Kcal, 22g fat (6.5g saturated)
Bananas 2
Carrots 175g (6oz), peeled and finely grated
Self-raising flour 275g (10oz)
Baking powder 1 tsp
Ground mixed spice 1 tsp
Soft light brown sugar 175g (6oz)
Eggs 3, beaten
Sunflower oil 175ml (6fl oz)
for the topping
Butter 50g (2oz), softened
Icing sugar 300g (11oz), sifted
Full fat soft cheese 125g (4½oz)
Ready-made chocolate carrot decorations 1 packet with 12 carrots
1 Preheat the oven to 180°C/350°F/Gas 4 and thoroughly oil a 12-hole non-stick muffin tin.
2 Mash the bananas in a large bowl, then stir in the carrots followed by the remaining ingredients. Beat well with a wooden spoon.
3 Pour the mixture into the muffin tins, filling each hole to the top. Bake for 20–30 minutes until golden and well risen, then remove from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
4 For the icing, using a wooden spoon beat together the butter and sugar until the consistency of coarse breadcrumbs. Then beat in the soft cheese and continue beating until the icing is soft and fluffy. Generously swirl the icing on top of each cake and decorate with a ready-made carrot.
Recipe taken from Clever One Pot.
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