May 28, 2020

Mini Carrot cake

Ingredients:

2oz butter

2oz brown sugar

1tsp vanilla

1 egg

2oz self-raising flour

80g grated carrots

Extra butter for greasing the tins

Vanilla buttercream

Optional decorations (sprinkles)

Method:

1) Pre-heat oven to 180°c

2) Mix together the butter and sugar until combined and is a light/fluffy texture

2) Add the vanilla and mix

3) Add the egg and flour and mix again until combined

4) Gently squeeze out any juice from the carrots then add to the cake batter

5) Mix again until all combined then add into your small greased tins (lined with greaseproof paper)

6) Bake for 15-20 mins until you can poke a cocktail stick and it comes out with nothing on it

7) Allow cakes to cool then remove from tins

8) Level the cakes so they're nice and flat.

9) Pipe little blobs of buttercream on top of one of the layers until the top is covered then add the other cake with the bottom side facing up.

10) Pipe more blobs on top then add sprinkles for a finishing touch.

Tips:

I used a parmesan cheese style grater for finer pieces of carrot - you could use a smaller side on a cheese grater if you prefer.
To grease the tins use a small amount of butter and rub against the inside of the tin, place a circle with the same diameter as the cake tin to the bottom then grease again on top of the greaseproof paper.

Equipment for this recipe I recommend:

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