Saturday, 19 October 2013

Mini Carrot Cakes

Everybody loves Raymond? Everybody loves carrot cake. These gems are light and dairy-free (discounting the topping) and healthy enough to be a gym snack. Well, not quite. But nearly.

Fresh from the oven
The cakes were lining two by two hurrah, hurrah
one and a half medium-sized carrots, peeled and grated
caster sugar
rapeseed oil
olive oil
raisins (soaked overnight in whisky)
orange zest
orange juice
plain flour
baking powder
cream cheese
unsalted butter, softened (optional)
icing sugar
orange zest

One half with filling, the other half not...

Mix together the oil, sugar, flour and baking powder.
Once fully combined, add the orange juice, zest and raisins.
Fold in the grated carrots.
Pour into a greased baking tins, and cook at 180C for 35 minutes, or until a skewer can be inserted cleanly.
When baked, leave to cool in their tins for 5-10 minutes, then turn onto a wire rack to cool completely.
When the cakes get to room temperature, cut them in half using a serrated knife.

For the topping, if you're using butter, cream it with the sugar first, then add the orange zest and cream cheese.
If not using butter, gently fold the sugar and orange zest into the cream cheese.
Fill the cakes with the topping when they completely cool down - you don't want the icing to melt!
Serve with a cup of tea.

All together now...say cheese!

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