I'm a baker - my mini carrot cakes are the perfect treat for one person
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Carrot cakes, known for their moist texture and spiced flavour, are a dessert favourite. Often topped with cream cheese or buttercream, the balance is perfect when combined with the spiced sponge. I absolutely love carrot cake, and so do my family, but I recently adapted a Jane's Patisserie recipe to bake in my mini loaf tins. These are the perfect portion size for one person, and the ratio of cake to buttercream is sublime.
I managed to make 10 mini loaves out of the recipe, and they stayed fresh for four days, reports the Express. How to make mini carrot cakes:. Ingredients:. For the cupcakes:. For the buttercream:. Method:. Start by whisking the sunflower oil, eggs, and carrots together before adding the light brown sugar and mixing again. Slowly incorporate the self-raising flour before adding in all of the spices along with the bicarbonate of soda.
It is important not to over-mix at this stage as this can result in a dense sponge. Evenly divide the cake mixture into your mini loaf tins and bake in the oven for around 20 minutes or until well-risen and springing away from the sides. Leave to cool in the tin before transferring the cakes to a cooling rack. Meanwhile, make the buttercream.
Beat the butter until it lightens in colour, then mix in the icing sugar until it forms a buttercream. Once your cakes have cooled down, slather or pipe on the icing and savour your scrumptious homemade treat. These are some of the most delicious goodies I whip up frequently, and they're always a hit.
