Mini carrot cakes

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Adam Gray's mini carrot cakes are incredibly moist and incredibly moreish, with a gentle spicing from cinnamon and ginger and added texture from desiccated coconut. Topped off with a lemon and cream cheese icing, these mini carrot cakes make a delicious treat for any time of day.

First published in 2015
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Ingredients

Metric

Imperial

Mini carrot cakes

Lemon and cream cheese icing

Equipment

  • Mini muffin baking sheet
  • Mini muffin cases

Method

1
Whisk together the oil, both sugars and eggs in a food processor on a medium speed until emulsified and smooth
  • 150ml of rapeseed oil
  • 175g of golden caster sugar
  • 100g of soft brown sugar
  • 4 eggs
2
Slowly add the flour, spices and bicarbonate of soda, keeping the mixer running at a low speed
3
Gently mix the grated carrot and desiccated coconut into the cake mixture
4
Preheat the oven to 180°C/gas mark 4
5
Spoon or pipe the carrot cake mixture 3/4 of the way up the mini muffin tins lined with cupcake cases, or mini rubber muffin moulds. Bake for 8–10 minutes until golden on top
6
Meanwhile, beat the cream cheese until smooth in a large bowl. Add the icing sugar, lemon zest and lemon juice, beat until smooth
7
Remove the muffins from the oven and allow to cool. Spread or pipe the icing on top of the mini carrot cakes and serve
First published in 2015
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Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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