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Light and airy individual carrot cakes with reduced sugar, tons of carrots and spices. Ideal for parties, picnics and school bake sales.

individual carrot mini cakes

Today, mention these individual carrot cakes and I’m still cringing. Have you had an embarrassing instant of saying something without thinking it through, then spent the following hours and day wishing you could correct it and hit replay?  Even on a day like French Mother’s Day today, I can’t ask for that gift.

Such a wincing-induced moment came yesterday. It could have been straight from a Desperate Housewives’ scene; Bree standing in frilly apron, smiling proudly from ear to ear behind the baking stall at the School’s Summer Fête looking at her carrot cakes.

summer school fete at the Lycée International St Germain

Just as the director of the school chose a cake for his offspring and was about to continue the rounds, my mouth somehow opened on my behalf and blurted, “I baked these.”

individual carrot cakes

These three pathetic words constantly tease me.
The only consoling thought is that everyone seems to love a good carrot cake – now including French hubby, who was rather sceptical at first.


For the Fête, I chose to make light cakes, as I was simply too lazy to cut up a large cake! I’m not calling them cupcakes but individual carrot cakes as they can be eaten next day, unlike cupcakes which have to be served fresh otherwise they harden. I’d recommend making the topping, however, on the day.

Apologies for the blue nail polish – my daughter was going through a phase and if you know me, I’m OCD about no nail polish in the kitchen!

individual carrot cakes

INDIVIDUAL CARROT CAKES

Adapted from Sarah Cook’s recipe in the BBC Good Food Magazine (May 2010 issue). The recipe is super in that there is not as much sugar as other recipes I’ve tried and I love the proportion of carrots, making the cakes very light.  I increased the quantities from 12 to 18 muffins and lowered the sugar quantity even more, adding extra zest to the frosting for more zing, and on the icing quantities as I had too much in proportion to the cake mix. This recipe is also delicious if you replace the orange with an organic unwaxed lemon.

Makes 18 large carrot cakes using muffin moulds and paper cases (@ 7cm diameter) or one large cake.

individual carrot cakes - cupcake style

Times have indeed changed – when there was a phase of nail polish in the house with my girls. And blue??

Carrot Cakes

carrot-cupcakes

Individual Carrot Cakes or Carrot Cake

Author: Jill Colonna
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course : teatime
Cuisine : British
Keyword : Carrot cakes, carrot cupcakes, cupcakeday
Servings : 18 cakes
Calories : 300kcal

Description

Scared to make a big carrot cake in case you eat too much? We've all been there so make small, individual cakes, perfectly moist with an orange cream cheese frosting.

Ingredients

Cakes:

  • 300 g (10.5oz) plain flour or half each of plain and wholemeal flour
  • 225 g (8oz) soft light brown sugar
  • 3 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 3 tsp gingerbread pain d'épices or mixed/pumpkin spice
  • zest of an unwaxed orange keep some aside for the icing
  • 3 eggs
  • 225 g (8oz) sunflower oil or other neutral oil
  • 300 g (10.5oz) organic carrots finely grated (weight after peeled)

Icing:

  • 75 g (3oz) butter softened
  • 225 g (8oz) soft cheese at room temperature (e.g. Philadelphia)
  • 75 g (3oz) icing/confectioner's sugar sifted
  • 1 tsp vanilla extract or add 1 tsp zest from the orange
  • Sprinkles or crushed pecans/walnuts to decorate (optional)

Instructions

For the cakes:

  • Heat oven to 180°C/360°F/160°C fan (Gas 4).
  • In a large mixing bowl, mix the flour, sugar, baking powder, bicarbonate of soda, spice and orange zest.  Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.
  • Prepare 18 muffins lined with paper cases. Divide the mixture between cases and bake for 20-22 minutes until a skewer poked in comes out clean.  (If making a large cake, then bake for 40-45 minutes or until the skewer comes out clean and leave to cool in the tin for 10 minutes before transferring to a cooling rack).

To make the icing:

  • Beat the butter until creamy, then beat in the soft cheese, icing sugar and vanilla/orange zest.  Either swirl the icing on top of the cakes using a palette knife or use a piping bag with a star tip to pipe out spiral toppings and sprinkle with edible glitter to your fancy.

From the market

From the kitchen

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Comments (9)

I think you were right to say that you baked the cakes. Mass produced cakes are far too sweet these days especially if they have icing on top. More hygienic to offer individual cakes.

Thanks, Thomasina, but all the other lovely cakes were home-baked too. Hence the cringing part. Never mind, in any case I want to repost this recipe since have a groovy idea…

*I* would care if you made them. Then I would buy the whole lot for myself 😉

Hehe, Mardi. In fact, one lovely woman did end up cleaning them out – tin included!

Oh, I feel your pain! I say all sorts of ridiculous things. I wouldn’t have blinked an eye had you told me you baked those gorgeous cupcakes! It would make me want them even more 🙂

Thanks, Liz. I just need to learn to shut up at times. Who cares who made them? As long as everyone is happy.

I believe people care about who makes their food, what wholesome ingredients are in it, where the ingredients came from and what is special about the food item you are offering. When they can put a face on the item, they know it wasn’t made by a huge, impersonal Willy Wonka machine. That there is human love in every bite.

You’re so sweet, William – although somehow a Willy Wonka machine brings out the Charlie in me 😉