These cute little cakes baked in my new individual bake pan available from Lakeland are a take on a classic carrot cake recipe, finished with vanilla buttercream and sugar carrot decorations.
215g self-raising flour
1.5 tsp baking powder
140g light brown muscovado sugar
140ml sunflower oil
3 medium eggs
120g grated carrots
100g chopped walnuts
1 mushed banana
2 tbsp mixed spices
Vanilla buttercream (I used betty crocker) and Sugar carrots from amazon
Step1) Preheat the oven to 180c/fan 160c/ Gas 4. I used a non stick bake pan, but if you aren’t then line with baking parchment to ensure there isn’t any problems removing the cakes later on. In a bowl mix together the flour, baking powder, sugar and eggs until well combined then add in the sunflower oil to produce a syrupy mixture.
Step2) Next add in the carrots, walnuts, banana and spices and give the mixture a good stir until it’s all combined, then divide the mixture evenly into the bake pan and place in the oven for around 15-20 minutes, or until risen and springy.
Step 3) When ready, remove from the oven and leave to cool on a wire rack before icing and serving, I hope you enjoy!