Mini Carrot Cakes

Perfect for afternoon tea, these petite carrot cakes are delicious and super easy to make,

INGREDIENTS

For the cake

200g cake flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground cinnamon

120g castor sugar

120g light brown sugar

225ml vegetable oil

180g buttermilk

160g grated carrots

For the frosting

250g soften cream cheese

50g unsalted butter, room temperature

300g icing sugar

Pecan nuts for sprinkling

METHOD

Preheat the oven to 160°C. Prepare a Le Creuset 12 cup Brownie Tray with baking spray. Using a pastry brush, brush each cup to ensure its well-greased.

Combine the cake ingredients in a large bowl and mix well. Divide the batter between the 12 cups and bake for 22 minutes. Allow the cakes to cool completely in the pan for 10 minutes.

For the frosting, beat the cream cheese and butter for 2 minutes. Sift the icing sugar, in 2 additions, mixing well after each addition. Frost the mini cakes as desired and add a sprinkling of pecans.

Recipe and image by Keshree Chundriah.