Known for its moist texture and spiced flavour, carrot cakes are a dessert favourite.
Often topped with cream cheese or buttercream, the balance is perfect when combined with the spiced sponge.
I absolutely love carrot cake, and so do my family, but I recently adapted a to in my mini loaf tins.
These are the perfect portion size for one person, and the ratio of cake to buttercream is sublime.
I managed to make 10 mini loaves out of the , and they stayed fresh for four days.
Ingredients: For the cupcakes:125ml sunflower oil
Two medium eggs
175g grated carrots
125g light brown sugar
175g self-raising flour
Half a teaspoon of mixed spice
Half a teaspoon of ground ginger
Half a teaspoon of ground cinnamon
One teaspoon of bicarbonate of soda
For the buttercream:125g unsalted butter at room temperature
250g icing sugar
Method:Start by whisking the sunflower oil, eggs, and carrots together before adding the light brown sugar and mixing again.
Slowly incorporate the self-raising flour before adding in all of the spices along with the bicarbonate of soda.
It is important not to over-mix at this stage as this can result in a dense sponge.
Evenly divide the cake mixture into your mini loaf tins and bake in the oven for around 20 minutes or until well-risen and springing away from the sides.
Leave to cool in the tin before transferring the cakes to a cooling rack. Meanwhile, make the buttercream.
Whip the butter until it has lightened in colour and then add in the icing sugar, letting it incorporate until it has turned into buttercream.
Once the cakes have cooled, spread or pipe the icing onto the cake and enjoy your delicious creation.
These are some of the tastiest homemade treats I make regularly, and they always go down well.
