I'm interested in the recipe, yes!
I've always wondered if I couldn't just liquidise carrots and have the same effect, but no-one I've spoken to has ever tried it. In fact they've looked at me a bit funny, like I was uber-lazy for thinking grating carrots was a chore. As I've found out, the amount of grating isn't all that excessive anyway. Probably easier than washing out the liquidiser!
Here is the mini-cakes recipe I followed; I used icing from a previous recipe as I was very pleased with it. This one called for orange zest but the traditional cream cheese, sugar, butter is so easy and such a classic.
From
Butcher, Baker (blog)
Quote:
Mini Carrot Cakes – adapted from The Best Carrot Cake
Makes around 10 mini cakes
70ml vegetable oil or rapeseed oil, plus extra for greasing
1 egg
100g muscovado sugar
150g grated carrots
50g raisins
35g pecans or walnuts, chopped [optional but I had walnuts in the cupboard]
90g self-raising flour
1 tiny pinch of salt
¼ tsp bicarbonate of soda
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg or mace
¼ tsp Mixed spice
1) Preheat oven to 150°c. Line a fairy cake tin with liners or, like me, set out the silicone fairy cake cases on a baking tray.
2) In a large bowl beat the egg, then add the oil, sugar, carrots and nuts. Stir in the remaining ingredients and mix until well combined.
3) Fill the cases 2/3 full with the mixture. Bake for 30 min, or until cakes are risen and cooked through. Allow to cool before icing.
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I left out the All Spice. I'm sure we have some, but I was not up for clambering around on kitchen chairs searching for it.
I've read about pineapple in carrot cake. I've not tried it because I'm the main source of home made cakes for the people I bake for. It would be an interesting new slant, but for now they're just excited to taste the old favourites as they remember them.