These mini carrot cakes were an excuse to dust off my mini loaf tins which I haven't used for a while. The cakes are deliciously moist with background notes of cinnamon and ground ginger and the lemon cream cheese icing compliments the cake well.
You will need: 20 mini loaf tins lightly greased (5cm x 10cm) or two mini loaf pans.
175g brown sugar, 250ml vegetable oil, 4 large eggs, 200g plain flour, 2 teaspoons baking powder, 1 teaspoon bicarbonate of soda, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 250g grated carrot, 50g chopped pecan nuts plus extra for decoration, 80g sultanas, 125ml crushed pineapple.
1. Preheat the oven to 190°C. Place the greased mini loaf tins onto a baking tray. Beat together the sugar, eggs and oil for 5 minutes until fluffy.
2. Sift the dry ingredients and add to the sugar, oil and egg mixture, together with the grated carrots, nuts, pineapple and sultanas.
3. Mix everything together and pour into the loaf tins.
4. Bake for approximately 30 minutes.
Lemon Cream Cheese Icing
You will need: 60g softened unsalted butter, 250g icing sugar, 1 teaspoon vanilla extract, 80g cream cheese, grated zest of 1 lemon
Place all the ingredients into a mixing bowl and beat together until the icing is light and fluffy. Spread the icing over the cooled cakes, decorate with extra pecans.
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