Mini Carrot Cakes
Mini Carrot Cakes from Amelia Freer's Cook. Nourish. Glow. A lightened-up family favourite perfect for any occasion like Mothering Sunday, Easter or even just a Sunday afternoon!
If I were going to eat cake, it would always be carrot cake. This is a slightly healthier twist on an old-fashioned version, made in miniature sizes so you don’t overindulge.
|1/2 tsp||bicarbonate of soda|
|3 tsp||ground cinnamon|
|3 tsp||ground ginger|
|a pinch of||sea salt|
|a pinch of||vanilla powder or 1/2 tsp of vanilla extract|
|6||medium carrots, washed (unpeeled) and finely grated|
|2||medium eggs, preferably free-range or organic, whisked|
|300ml||coconut milk (from a tin, not a carton)|
|1 tsp||coconut syrup|
|For the Icing:|
|250g||no-aroma coconut butter (not oil) - remove from the fridge 10 minutes before using|
|2||oranges, zest with some kept aside to garnish|
|a pinch of||vanilla powder or 1 tsp of vanilla extract|
Preheat the oven to 200°C/180°C fan/gas 6. Line a tray with 20 cupcake cases.
Mix the dry ingredients together in one bowl. Mix the carrots, eggs and coconut milk together in another. Combine the wet and dry mixtures and spoon into the cases – you can fill them to the top, as these cakes don’t rise very much.
Cook for 30 minutes, until they are golden and a skewer comes out clean when inserted into the middle. Then leave to cool.
To make the icing, whisk all the ingredients together until smooth, reserving a little of the zest to sprinkle over the top. Spread on top of each cooled cake with a knife. Put into the fridge for 10 minutes for the icing to firm up, then serve.