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.

  1. Pre-heat the oven to 160°C and place cake cases into a 12 hole muffin tin. Whip the eggs until almost stiff, then gradually add the sugar a little at a time, beating between additions. Carefully add the rest of the ingredients and combine using either a metal spoon, or the mixer speed on low. Spoon into the cases and bake for approx 15 mins – ovens vary, so be careful to check. Remove from the oven and set aside to cool. Once cooled carefully peel off the cake cases, wrap in a small strip of greaseproof paper and insert gently into the flowerpots.
  2. Sift the icing sugar into a bowl, add the other ingredients and beat for 5 mins on a high speed until the icing is fluffy. Spread or pipe onto the cakes, sprinkle with cinnamon, decorate with fondant carrots and serve.

  • words:
  • pictures: David Merewether

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