Mini Carrot Cake
Indulge in the delightful flavours of this mini carrot cake, perfect for any occasion! This bite-sized treat is packed with the warmth of freshly grated carrots, a hint of cinnamon, and a luscious cream cheese frosting that will leave your taste buds dancing
Ingredients
For the cake
50g Sugar
2 tbsp Butter (melted)
1 Large egg yolk
1/8 tsp Vanilla extract
30g All-purpose flour
1/4 tsp Baking powder
1/8 tsp Ground cinnamon
1/8 tsp Salt
1 tbsp Milk
30g Carrots (grated)
1tbsp Chopped pecans
For the frosting
1 ounce Cream cheese (softened)
1 tbsp Butter (softened)
25g Icing sugar
1/4 tsp Vanilla extract
Method
Preheat your oven to 350°F (177°C). Prepare a 10-ounce ramekin by lightly buttering or greasing it. In a small bowl, combine the sugar, melted butter, egg yolk, and vanilla until well mixed (about 45 seconds)
In another small bowl, whisk together the flour, baking powder, cinnamon, and salt
Gradually add the flour mixture to the sugar and butter mixture. Blend until the ingredients are well combined
Pour in the milk and mix until it makes a smooth batter
Fold in the carrots and chopped pecans
Place the batter into the prepared ramekin and bake for 20-23 minutes. You’ll know when it’s done when a knife placed in the centre comes out clean .
For the filling, blend together the cream cheese and butter until they’re smooth and well mixed
Add the icing sugar and vanilla extract and mixing until the frosting is smooth
Once the cake has cooled, simply spread on top
TIP: These delicious cakes are the perfect gift – simply cover with Bacofoil Non-Stick Baking Paper and tie with a piece of string