Mini Carrot Cakes

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.

Ingredients
For the cake:
100g melted butter
2 eggs
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
.
Method
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.

Love,

Marta