Baby carrot cakes

Jill Dupleix
Baby carrot cakes
Baby carrot cakes 

A picnic isn't a picnic unless it comes with its own sturdy, portable fruit cake or rich nutty carrot cake. Better still is a muffin tray of little carrot cakes, iced and returned to the tray for easy transporting.


250g plain flour

3 tsp baking powder

2 tsp ground


1 tsp ground nutmeg

1 tsp ground ginger

1 tsp mixed spice

200g soft light brown sugar

200mL corn, sunflower or light olive oil

4 eggs, lightly beaten

1 tsp natural vanilla extract

200g raw carrot, finely grated

75g walnuts, chopped

100g raisins or sultanas

For the icing

200g cream cheese

2 tsp lemon juice

80g icing or caster sugar


Preheat oven to 180 C. Sift the flour, baking powder, cinnamon, nutmeg, ginger and mixed spice into a large bowl. Add the sugar and mix well, then add the oil, eggs and vanilla. Beat well. Fold in the grated carrots, chopped walnuts and dried fruit.

Lightly butter or oil a 12-mould muffin tray and spoon in the mixture, mounding the top slightly. Bake for 30 minutes or until the cakes start to shrink from the sides of the mould and feel firm on top. Remove from the oven and leave to cool in the tray.

To make the icing, beat the cream cheese, lemon juice and sugar together and ice each cake using a broad, flat palette knife, dipped in hot water.