I love a big chunk of carrot cake, topped with a cream cheese icing, and when I saw these mini loaf cases I thought it would be good to make a miniature version of the cake I love so much.
I wanted to try making them with a slight twist though and replaced the usual sultanas with little dried cranberries. Not only do these give a lovely pop of colour and texture but they deliver a bit more of a bite than a sweet, soft sultana – I would definitely substitute these again.
I also used these cute white chocolate carrots to top the cakes which I think look and tasted lovely!
170g of self-raising flour
150g of light brown sugar
1 teaspoon of ground cinnamon
A good grating of fresh nutmeg (about a teaspoon)
1 teaspoon of bicarbonate of soda
150ml of sunflower or vegetable oil
The zest and juice of one orange
50g of dried cranberries
150g of grated carrots
50g of chopped walnuts
50g of butter, room temperature
85g of sifted icing sugar
200g of full fat cream cheese
Another pinch of cinammon
How to make it
o Begin by preheating your oven to 180°C, Gas Mark 4
o In a separate jug, mix together the wet ingredients of oil, eggs, orange juice and zest
o Add the wet ingredients to the dry and combine
I seem to have my cooking and baking mojo back and have just rustled up a tart and two pies so expect some more recipes very soon! x