Mini Carrot Cakes

Published on 27th September 2018

Credit:

Amelia Freer, Cook. Nourish. Glow. published by Michael Joseph, 2016 | Photographer Susan Bell

We think that October is a good month for donning our baking aprons – cake week begins on the 1^st of the month, baking week on the 15^th, and the Great British Bake Off final is set to air at the end of October… With that in mind, we have selected one of our favourite carrot cake recipes, taken from Amelia Freer’s book, Cook, Nourish. Glow. Suitable for children and adults alike – just don’t eat them all at once! Share your creations with us on social media.

Makes approx. 20 mini cupcakes

Ingredients:

• 300 g almond flour
• ½ tsp bicarbonate of soda
• 3 tsp ground cinnamon
• 3 tsp ground ginger
• A pinch of sea salt
• A pinch of vanilla powder or ½ tsp of vanilla extract
• 6 medium carrots, washed (unpeeled) and finely grated
• 2 medium eggs, preferably free-range or organic, whisked
• 300 ml coconut milk (from a tin, not a carton)
• 1 tsp coconut syrup

 For the icing:

• 250 g no-aroma coconut butter (not oil) – remove from the fridge 10 minutes before using
• Juice of 1 orange
• Zest of 2 oranges, with some kept aside to garnish
• A pinch of vanilla powder or a teaspoon of vanilla extract

Method:

1. Preheat the oven to 200C/180C fan/gas 6.
2. Line a tray with 20 cupcake cases. Mix the dry ingredients together in one bowl. Mix the carrots, eggs and coconut milk together in another. Combine the wet and dry mixtures and spoon into the cases – you can fill them to the top, as these cakes don’t rise very much. Cook for 30 minutes, until they are golden and a skewer comes out clean when inserted into the middle. Then leave to cool.
3. To make the icing, whisk all the ingredients together until smooth, reserving a little of the zest to sprinkle over the top. Spread on top of each cooled cake with a knife. Put into the fridge for 10 minutes for the icing to firm up, then serve.

Read more articles and recipes