Mini Carrot Cakes

Sydney's weather has been pretty dismal lately. It has been raining for the past 3 days and the forecast says that it will continue to rain until next Monday. This has probably been the wettest summer in Sydney. The weather now can be so unpredictable. Who would've thought that it'll rain this much in the middle of January when we should be getting glorious sunshine this time of the year! Today's a good day to stay in, chill out and bake a little something. We are also going to our friends' A & L's new apartment tonight for dinner. I therefore took this opportunity to bake some mini carrot cakes for the occasion.


These mini carrot cakes are low in fat and low in carbs. I didn't use any butter in this recipe. Instead, it was replaced by light olive oil. I love the smell of the mixed spice when I was mixing the ingredients together. I also love the taste of orange in the cream cheese frosting - so fruity and sweet tasting.


(check out the orange specks in the frosting - so yummy!)

Mini Carrot Cakes (makes 12)
(recipe adapted from Australian Good Taste - July 05)

1.5 cups of self-raising flour
1 tsp mixed spice
1 tsp bicarbonate of soda
1/3 cup sultanas
1/3 cup brown sugar, firmly packed
1 cup coarsely grated carrot
1/3 cup light olive oil
2 eggs, lightly whisked
1 x 200g ctn country-style reduced-fat honey yoghurt (I used Attiki brand)

Cream Cheese Frosting
180g cream cheese, at room temperature
1/4 cup icing sugar
1 tsp finely grated orange rind
5 tsp fresh orange juice
Sprinkles of walnut (if desired)

- Preheat oven to 180c
- Line muffin pan with paper cases
- Sift flour, mixed spice and bicarbonate of soda into a bowl
- Stir in sultanas, sugar and carrot
- Make a well in the centre. Whisk together the oil, egg and yoghurt in a jug. Pour into the flour mixture and stir to combine
- Spoon mixture among cases
- Bake in oven for 20-25mins or until a skewer inserted into centres comes out clean
- Transfer to a rack to cool
- Meanwhile, to make the frosting, use an electric beater to beat the cream cheese and icing sugar in a bowl until smooth. Add the orange rind and juice, and stir to combine
- Spread cooled cakes with cream cheese frosting to serve
- Sprinkle chopped walnuts on frosting if desired