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Adam Gray's mini carrot cakes recipe

33 ratings

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. See method

Serves 25
20mins to prepare, 10mins to cook and 15mins to cool
160 calories / serving
Vegetarian

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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
670kj
160kcal 8%
Fat
6g 9%
Saturates
2g 11%
Sugars
13g 14%
Salt
0.4g 7%

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

Method

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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