These Cakes are really yummy and ever so slightly healthy, thanks to the addition of the carrot, the cream cheese icing is delicious too, They are really easy and quick to make too.
Ingredients for 12 Cakes
225g self raising flour
100g light brown muscovado sugar
1 teaspoon baking powder
Pinch of salt
1 teaspoon ground cinnamon
150ml sunflower oil
120g grated carrots
How to make carrot cakes… WASH YOUR HANDS
- Preheat the oven to 200c/Gas 6 and put a shelf onto the centre runner. (AGA Roasting oven – shelf on oven floor)
- Mix together the flour, sugar and baking powder
- Measure the oil and milk into a measuring jug. Break the eggs into a small bowl (to make sure that you can scoop out any eggshell if you need to) and then pour the eggs into the measuring jug, mix well.
- Peel and grate the carrots.
- Add the carrots to the mixing bowl then tip in the oil, milk and eggs. Mix everything together well with a wooden spoon.
- Divide the mixture evenly between 12 cake cases.
- Bake for 15-20 minutes until they are pale golden brown.
- Remove the buns and lift them onto the wire rack to cool. Top with the Cream Cheese Icing below, they will keep for 2-3 days in an airtight container.
Cream Cheese Icing
This works really well with the carrot cakes, just make sure they are cold before you ice them
Ingredients: for 12 Cakes
50g soft butter
75g low fat cream cheese
350g icing sugar
Grated zest and juice of an orange
How to make cream cheese icing… WASH YOUR HANDS
- Mix the butter and cream cheese together.
- Sift the icing sugar into the bowl with the butter/cream cheese mixture. Mix everything together with the wooden spoon. Be careful as the icing sugar will try and fly out of the bowl so do the mixing gently.
- Add the grated zest of the orange and around a teaspoon of the juice and mix, if the icing is stiff then add a little more juice until the icing is smooth and easy to mix, but not too runny.
- Place a dollop of icing on the top of each carrot cake.
To make these even more yummy; squeeze the rest of the orange juice into a pan with a tablespoon of caster sugar, heat it gently, and then stab the tops of the cakes with a fork and spoon the juice over the tops of the cakes, leave to cool and then top with the cream cheese icing.