Prep time:
Cooking time: 18 minutes
Total time:
Serves: 12
200g self-raising flour
1tsp baking powder
200g caster sugar
100g softened butter
80ml sunflower oil
1tbsp soured cream
3 medium eggs, separated
80g finely grated carrot (approx 2 medium carrots)
½tsp powdered mixed spice
1tsp powdered ginger
1tsp powdered cinnamon, plus extra for dusting
1 juice and grated zest of an orange
50g sultanas (optional)
For the cream cheese frosting:
75g cream cheese
100g icing sugar
50g softened butter
1tsp vanilla essence
my carrots were made from modelling icing, but the supermarkets sell them too!
You will need: 12 x 6.5 cm diameter flowerpots, 12 small strips of greaseproof paper (optional)
These little carrot cakes are made in paper cake cases, then popped into tiny flowerpots for a seasonal twist. They were made using standard muffin cases and 6.5cm diameter terracotta flowerpots, but they will taste the same in straightforward cupcake cases.
- words: Jo Arnell
- pictures: David Merewether
You may also like
Sausage & apple rolls
Apples go so well with pork and with pastry. Choose a good cooking variety and some high quality sausage meat for these deliciously simple-to-make sausage rolls – perfect to serve at Halloween or Bonfire Night.
Apple, cauliflower & Stilton salad
This crunchy salad is ideal for the autumn – whatever the weather. It is hearty enough to serve for a light lunch or supper on its own, but equally good as a side dish. Use firm, tangy dessert apples like...
Hedgerow harvest cake
Celebrate the season with a delicious combination of fruits and nuts gathered from the hedgerows (or the supermarket). Apple is a very useful ingredient in general for cakes, either grated or as apple purée, as it will help to keep...