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little carrot cakes
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LITTLE CARROT CAKES

Spiced with ginger and nutmeg, these little cakes are made in a 12-hole friand pan but if you don’t have one or can’t find one, a muffin pan will work just as well. The cakes will freeze with or without the frosting and thawed at room temperature.
Prep Time15 minutes
Cook Time35 minutes
cooling time1 hour
Total Time1 hour 50 minutes
Course: Baking
Keyword: carrot cake
Servings: 12
Calories: 339kcal
Author: Lovoni

Equipment

  • friand pan or muffin pan

Ingredients

US Customary - Metric
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup canola oil
  • 1/2 cup apple sauce
  • 1/2 cup honey, plus extra for drizzling
  • 3 large eggs,
  • 2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts, plus extra for decorating
  • 1/2 cup golden raisins sultanas
  • 3 medium carrots, peeled and grated about 2 3/4 cups
CREAM CHEESE FROSTING
  • 1 cup confectioner’s sugar
  • 1 stick butter, softened 4 oz/113g
  • 1/2 cup softened cream cheese
  • 2 tablespoons whipping cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 400F (200C). Grease a 12-hole friand pan or a muffin pan.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, nutmeg and sugar until well combined.
  • In a medium bowl, whisk together oil, sauce, honey, eggs and vanilla until well combined. Add to the flour mixture and stir until well combined.
  • Add the walnuts, raisins and carrot; stir until well combined. Spoon the mixture evenly into the prepared pan. Bake on the center rack, for 30 to 35 minutes, or until a skewer inserted into the middle of one of the cakes comes out clean. Let stand in the pan for 10 minutes before turning onto a wire rack to cool.

To make the frosting:

  • While the cakes are cooling, make the frosting – in a medium bowl using an electric stand mixer or hand mixer, beat all the ingredients together on low speed for 1 minutes then increase the speed to medium-high and beat until the frosting is light and fluffy. Spread the frosting liberally on top of the cooled cakes, sprinkle with extra walnuts and drizzle with honey (optional). Makes 12.

Nutrition

Calories: 339kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 322mg | Potassium: 187mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2771IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg