Mini Carrot Cakes

Mini Carrot Cakes

Mini Carrot Cakes

Prep Time
15 Minutes
Cook Time
20 Minutes
Did someone say Easter cakes? Delicious. No springtime feast is complete without one of these beautifully simple bakes. Our mini carrot cakes are made with just seven ingredients, all delicately flavoured with cinnamon, with three more making up the delicious vanilla cream cheese topping.

Scrummy Easter cakes not only taste good, they’re also the perfect activity to get the kids in the kitchen this springtime. Why not try decorating these mini carrot cakes with fondant bunny ears, carrots or eggs? Then simply serve them all up in colourful cupcake wrappers for a display that would make the Easter bunny proud.
  • 3 eggs, separated

  • 100 gram (4 ounce) soft light brown sugar

  • 2 tablespoons ground almonds

  • Zest of 1 orange

  • 100 gram (4 ounce) self-raising flour

  • 1 teaspoon Cinnamon Ground

  • 1 medium carrot, grated

  • For the Topping:

  • 1 Vanilla Pod

  • 175 gram (6 ounce) low fat soft cheese

  • 2 teaspoon clear honey

Cooking tip
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  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Whisk the egg whites in a large, clean bowl until stiff. Set aside.
  • 3 Put the egg yolks, sugar and ground almonds into a bowl and whisk until thick and light. Stir in the orange zest.
  • 4 Sift together the flour and Cinnamon and fold into the mixture with the grated carrots.
  • 5 Fold a spoonful of the egg whites into the mixture to loosen and then gently fold in the remaining egg white. Spoon into muffin cases and bake in the oven for about 15-20 minutes.
  • 6 Leave to cool in the cases for about 30 minutes.
  • 7 Split the Vanilla Pod in half lengthways and carefully remove the seeds with a small sharp knife. Add the seeds to the cheese and honey and beat together. Spread over the cakes. Decorate with fondant icing carrots.

Nutritional Information

Typical Values Amount
Energy 115
TotalFat 4
SaturatedFat 1.8
Salt 0.1
Carbohydrates 15.2
Fiber 0.7
Sugar 9.6