Mini carrot cakes
55 min
Here's a very soft and light carrot cake which is, unlike many other cakes, neither too sweet nor too heavy. The icing is made of white chocolate and the cream cheese adds an absolutely delicious note. It will please any sweet tooth!
Valerie
15 people made this
Ingredients
Serves: 12
- For the icing
- 50g white chocolate
- 200g cream cheese, softened
- 100g butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange flower water
- 500g icing sugar
- 2 tablespoons double cream
- For the cake
- 2 eggs, beaten
- 225g caster sugar
- 5 tablespoons dark brown soft sugar
- 100ml vegetable oil
- 1 teaspoon vanilla extract
- 250g grated carrots
- 125g tinned pineapple, crushed
- 200g plain flour
- 1 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 100g walnuts, chopped
Method
Prep:30min ›
Cook:25min ›
Ready in:55min
- Preheat oven to 180 C / Gas 4. Lightly butter a muffin tin, or line with paper cases.
- In a small saucepan, melt the white chocolate over low heat. Stir until smooth and cool to room temperature.
- In a large bowl, mix the cream cheese with the butter until smooth. Stir in the white chocolate, 1 teaspoon of vanilla and orange flower water. Gradually stir in the icing sugar until light, then add the double cream.
- Mix together the eggs, caster and dark brown soft sugar then add the oil and vanilla extract. Stir in the carrots and pineapple. In another bowl, mix the flour with the bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Add the carrot mixture to the flour mixture and lightly stir. Add half of the walnuts and divide the batter among the paper cases.
- Bake in the oven for 25 minutes, until the tip of a knife inserted in the centre of a cake comes out clean. Cool completely on a rack before decorating with white chocolate icing and remaining walnuts.
To make it lighter...
You can use light cream cheese to limit the fat and calorie intake for these cupcakes.
