Mini carrot cakes

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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Mini carrot cakes

Lemon and cream cheese icing


  • Mini muffin baking sheet
  • Mini muffin cases


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
Slowly add the flour, spices and bicarbonate of soda, keeping the mixer running at a low speed
Gently mix the grated carrot and desiccated coconut into the cake mixture
Preheat the oven to 180°C/gas mark 4
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
Meanwhile, beat the cream cheese until smooth in a large bowl. Add the icing sugar, lemon zest and lemon juice, beat until smooth
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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