Mini Carrot Cakes
I know everyone says this about their carrot cake recipe, but this might just be the yummiest carrot cake you’ve ever tasted! It’s light, so deliciously moist, and the frosting is so good you’ll definitely want to lick the spoon. With Dairy Free Down Under you can still indulge in your favourite treats, these mini delights are smothered in dairy-free frosting.
A perfect little treat for the lunchbox, or with an afternoon cuppa and a good book.
Prep time 20mins
Cooking Time 30mins
Makes 6
INGREDIENTS
- 2 tbsps oat milk
- 1/2 tbsp lemon juice
- 1/2 cup apple sauce
- 2 cups grated carrot
- 3/4 cups of sultanas
- 1/2 cup chopped walnuts
- 1/4 cup melted coconut oil
- 125ml maple syrup
- 250g plain flour
- 1tsp baking powder
- 1/2 tsp bicarb soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
FROSTING
- 225g Dairy Free Down Under Cream Cheese at room temperature
- 100g icing sugar sifted
- 1/2-1 tbsp oat milk
VIDEO
METHOD
- Preheat the oven to 180°C (fan-forced) and prepare your muffin pan with patty pans
- Put oat milk and lemon juice in a small bowl and set aside
- Mix carrot, sultanas, coconut oil, walnuts and maple syrup in a large mixing bowl
- Sift flour, baking powder, bicarb soda, cinnamon and nutmeg into the bowl, add the ginger and gently fold
- Add milk and lemon mixture, then apple sauce to the mixture and fold through
- Spoon into the patty pans and bake for 25-30mins, until firm to the touch and cooked through
- Cool on a wire rack
- For your frosting, add the Dairy Free Down Under Cream Cheese to a mixing bowl and beat until smooth, then sift in icing sugar and mix together, add a few drops of milk
- Allow the cakes to cool completely before adding the frosting
- Store in an airtight container for 2-3 days, if they last that long!
