Adam Gray's mini carrot cakes recipe

24 ratings Rate
  • Serves 25
  • 20mins to prepare, 10mins to cook and 15mins to cool
  • 160 calories / serving
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A fantastic alternative to Christmas cake, these light and airy cakes are a great way to add vegetables to the kids’ diets. A mouth-watering cake recipe to add a festive finish to your meal. 

Combine the oil, sugars and eggs in a food processor on a medium speed until blended and smooth.

Gradually add the self-raising flour, spices and bicarbonate soda, keeping the mixer at a low speed.

Get the little ones to use a wooden spoon to gently mix the grated carrot and desiccated coconut into the cake mixture.

Preheat the oven to gas 4, 180°C, fan 160°C.

Spoon or pipe the carrot cake mixture 3/4 of the way up into the mini rubber muffin moulds or mini muffin tins lined with cupcake wrappers. Get your little helpers involved by spooning the mixture into the tray. Bake for 8–10 minutes until golden on top.

Whilst the cakes are baking, beat the cream cheese until smooth in a large bowl. Add the icing sugar and lemon juice, beat until smooth. The kids will love this messy step, hand them the wooden spoon and let them go to town.

Take the muffins out of the oven and allow to chill. Let the kids spread or pipe the icing on top of the mini carrot cakes and serve.

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  • Ingredients

  • For the mini carrot cakes

  • 225g (8oz) carrots, peeled and grated
  • 150ml (5fl oz) rapeseed oil
  • 50g (2oz) golden caster sugar
  • 100g (3 1/2oz) soft brown sugar
  • 4 eggs
  • 330g (11 1/2oz) self-raising flour
  • 2tsp ground cinnamon
  • 1tsp ground ginger
  • 2tsp bicarbonate soda
  • 50g (1 1/2oz) desiccated coconut
  • For the lemon and cream cheese icing

  • 125g (4oz) low fat cream cheese, softened
  • 150g (5oz) icing sugar
  • 1 lemon for zest
  • 30ml (2tbsp) lemon juice
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  • Energy 671kj 160kcal 8%
  • Fat 6g 9%
  • Saturates 2.2g 11%
  • Sugars 13g 14%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 22.2g Protein 2.3g Fibre 1.2g

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