12 cup loose-based mini sandwich tin from Lakeland. I had only just purchased it at full price when I saw them advertising it in the sale - just my luck. The tin has push out bases and you can remove the cakes easily without damaging them. If you grease the tin with Cake Release the cakes will come out very easily.
You can make lots of mini sweet treats in this tin, and in one of their mini brochures that come with a million other brochures inside my Sunday magazine, I saw this recipe for mini carrot cakes. I adapted the recipe and used only half the walnuts suggested and replaced them with raisins. The cakes get lovely and sticky after a day or so and although mine didn't make the freezer, I can't see any reason why they shouldn't freeze successfully.
You will need: 150g plain flour, 1 tsp bicarbonate of soda, 1 tsp baking powder, 1/2 tsp all spice, 150g light brown sugar, 250 grated carrots, 50g finely chopped dried apricots, 50g finely chopped walnuts, 50g raisins, 150ml vegetable oil, 2 beaten eggs, 1/2 tsp vanilla extract.
Lemon cream cheese icing: 50g butter, 75g full-fat cream cheese, ¼ tsp vanilla extract, 100g sifted icing sugar, 1 tsp lemon curd.
1. Preheat the oven to 180°C and grease the tin, preferably with Cake Release.
2. Sieve - flour, bicarbonate of soda, baking powder and all spice.
3. Add to a mixing bowl.
4. Stir in the sugar, carrots, apricots, walnuts and raisins.
5. Pour in the vegetable oil.
6. Add the eggs and vanilla extract.
7. Beat until combined.
8. Scoop into the tin.
9. Bake for 30 minutes until risen and set.
10. Leave in the tin for 5 minutes.
11. Turn out onto a wire rack to cool.
12. Make the filling:
13. Beat the butter.
14. Add the cream cheese, lemon curd and vanilla extract.
15. Stir in the icing sugar and mix.
16. Slice the cakes in half.
17. Spread with the cream cheese filling.
18. Dust with icing sugar.