Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Carrot Cakes with Cream Cheese Frosting and Orange-Walnut Decoration Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 6 mini carrot cakes

Description

Delightfully moist and flavorful mini carrot cakes layered with smooth cream cheese frosting and decorated with a bright orange buttercream carrot design, perfect for a charming dessert or tea-time treat.

Ingredients

Cake Ingredients

  • 20 grams Unsalted butter (melted)
  • 1 tablespoon Plain flour
  • 180 grams Self-raising flour
  • 180 grams Light brown sugar
  • 1.5 teaspoons Ground cinnamon
  • ½ teaspoon Mixed spice
  • 1 large Orange (zest only)
  • 2 large Eggs (room temperature, or 3 medium)
  • 180 millilitres Sunflower oil
  • 1 teaspoon Vanilla extract
  • 125 grams Carrots (grated)
  • 50 grams Walnuts (finely chopped)

Frosting Ingredients

  • 100 grams Unsalted butter (room temperature)
  • 200 grams Icing sugar
  • 100 grams Full-fat Philadelphia cream cheese (kept cold)
  • Orange food colouring (as needed)
  • Rosemary sprigs (for decoration)
  • 20 grams Walnuts (very finely chopped, for garnish)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 160°C fan / 180°C conventional. Generously grease two Tala 6-cup Mini Sandwich Pans with melted butter and sprinkle a little plain flour into each hole. Tilt the tin to coat the sides evenly, then tap out any excess flour.
  2. Prep Carrots and Nuts: Grate the carrots finely and chop the walnuts into small pieces. Set them aside for later.
  3. Mix Dry Ingredients: In a large bowl, combine self-raising flour, light brown sugar, ground cinnamon, mixed spice, and orange zest. Stir them together until evenly mixed. Make a well in the center.
  4. Mix Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and vanilla extract until blended well.
  5. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Whisk carefully until the batter is smooth and fully combined without lumps.
  6. Fold in Carrots and Walnuts: Gently fold the grated carrot and chopped walnuts into the batter, ensuring even distribution.
  7. Fill and Bake: Divide the mixture evenly between the prepared pans, filling each cup about three-quarters full. Bake in the preheated oven for 20-22 minutes until the cakes are golden, risen, and a skewer inserted comes out clean.
  8. Cool Cakes: Allow the mini carrot cakes to cool completely in the pans. To release, run a knife around the edges, push the cakes out from underneath, and carefully peel off the metal bases.
  9. Make Buttercream Base: Using an electric mixer, beat the room temperature butter and icing sugar together until soft and fluffy. If the mixture feels too dry, add a small splash of milk to reach the desired consistency.
  10. Create Orange Buttercream: Scoop two heaped tablespoons of the white buttercream into a separate bowl. Add orange food coloring and mix until vibrantly colored. Transfer this to a piping bag fitted with a small round nozzle (such as Tala No.4). Set aside for decorating.
  11. Make Cream Cheese Frosting: Take the cream cheese from the fridge and add it to the remaining white buttercream. Whisk on low speed until smooth and combined, taking care not to overmix to avoid runniness.
  12. Level Cake Tops: If the cakes have domed tops, use a sharp knife to level them off evenly for sandwiching.
  13. Assemble Cakes: Spoon or pipe cream cheese frosting onto half of the mini cakes. Place the remaining cakes on top to create sandwich layers.
  14. Top with Frosting: Spoon or pipe additional cream cheese frosting on top of each sandwich cake. Use the back of a teaspoon to create attractive swirls on the surface.
  15. Decorate Cakes: Sprinkle finely chopped walnuts over each cake. Using the piping bag filled with orange buttercream, pipe a triangle-shaped squiggle angled at 45° to resemble a carrot shape.
  16. Add Rosemary Leaves and Serve: Finish each mini carrot cake with a small sprig of rosemary to mimic carrot leaves. Serve and enjoy the delightful presentation and flavors.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • Use fresh and high-quality cream cheese kept chilled for a stable frosting.
  • Adjust the orange food coloring gradually to achieve desired vibrancy; gel food coloring works best.
  • Leveling cake tops helps create neat sandwich layers.
  • Store cakes in an airtight container refrigerated and consume within 3-4 days for freshness.
  • Can be made a day ahead to allow flavors to meld and frosting to set.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://sarabaking.com/mini-carrot-cakes-with-cream-cheese-frosting-and-orange-walnut-decoration-recipe/