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Monday, 21 October 2013

Mini Carrot Cakes

You can make these in muffin tins or mini loaf tins, either way they are a delicious treat with a cuppa for morning or afternoon tea and a great addition to packed lunches.  I decided not to ice them but you could use a glace or cream cheese icing if you wanted to.  If you're putting these in school lunches, please bear in mind that some schools do not allow nuts due to allergy concerns so omit the walnuts if that is the case.

300g self raising flour
50g plain flour
50g rolled oats
50g walnuts, finely chopped (optional)
1 tsp mixed spice
100g light soft brown sugar
2 large carrots, grated
4 Tblsp/60ml runny honey or golden syrup
2 medium free range eggs
250ml buttermilk or natural yoghurt
80ml oil
1 tsp vanilla bean paste or vanilla extract

Preheat your oven to 200C/180C Fan and line a 12 hole muffin tin with paper cases or use disposable mini loaf tins as I did.

Combine the flours, oats, walnuts (if using), mixed spice, light soft brown sugar and carrots in a large bowl.  Stir to mix well.

In a jug mix together the honey or golden syrup, eggs, buttermilk or yoghurt, oil and vanilla.  Make a well in the dry ingredients and pour the liquid ingredients into it.  Mix until just combined, do not overmix as your muffins will end up heavy and tough.

Spoon the mixture evenly into the paper muffin cases or mini loaf tins.  Bake for 20 - 25 minutes or until a skewer inserted into the centre of a muffin/mini loaf comes out clean with no crumbs sticking to it.

If making muffins, cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.  If making mini loaves in disposable liners, leave to cool in the cases on a wire rack.  Ice these if you wish but we found that a dusting of icing sugar was sufficient.


I am entering these delicious morsels into Alphabakes, hoted alternately by The More than Occasional Baker and Caroline Makes.  Ros is hosting this month and the letter is C.


I am also entering these Mini Carrot Cakes into One Ingredient hosted alternately by Nazima at Franglais Kitchen and Laura at How to cook good food.  Laura is hosting this month and the ingredient is Walnuts.



7 comments:

  1. There is nothing better than a little loaf cake to enjoy with a lovely cup of tea in the afternoon. Also, they would make a good breakfast for me when I have an early start. Love carrot cakes as they have a long life and keep so moist and fresh even after a few days. Kids love them just as much as me and I don't think the icing is necessary, just very tasty!! Thanks for sending these over to One Ingredient :)x

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  2. I love the look of these! and they don't seem too fattening either!

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    1. I deliberately tried to make them lighter and less calorific than normal carrot cake, great for a treat with a cuppa without worrying too much. :o)

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  3. I just got some new cupcake molds, I think they would look perfect in them! I'm not a big fan of icing myself,so they should be just fine like this.

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    1. Let me know if you like them Cathy :o) Truthfully I couldn't be bothered icing them, they are fine as they are.

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  4. I love miniature bakes and I love carrot cakes so these are perfect for me. Thanks for the handy school lunch box tip too. Thanks for entering AlphaBakes.

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