Individual carrot cakes

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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!


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