I am a little obsessed with everything mini lately. It all started with the mini scones that you might have seen a few weeks back and hasn’t stopped since. Today I present to you my mini carrot cakes and I should warn you, there will be more mini recipes coming along your way soon.
For the cake:
100g melted butter
150g brown sugar
200g self-rising flour
1 tsp bicarbonate soda
2 tsp cookie spices
250g grated carrots
For the frosting:
200g cream cheese (e.g. Philadelphia)
35g butter (room temperature)
80g icing sugar
Heat oven to 180C and grease your tin. In a bowl, mix together the flour, sugar, cookie spices and soda. Add melted butter. Whisk the eggs and add to the mixture then mix thoroughly with a wooden spoon. Add grated carrots, mix and pour the mixture into the tin. Bake for 45-55min. Let cool off.
Make the frosting. Cream the cheese and butter together with an electric mixer until smooth. Slowly add sifted icing sugar until you get the desired sweetness.
Using a cookie cutter, cut out round cakes from your carrot cake. Cut each cake in half. Put a teaspoon of cream cheese frosting on the bottom part of the cakes, cover with the upper part and put with another teaspoon of frosting on top. Decorate with marzipan carrots.