Mini Carrot Cakes

Bake a batch of mini carrot cakes past zesty cream cheese icing.

The ingredient of Mini Carrot Cakes

• 225g 1 1 2 cups self raising flour
• 1 tsp dirty spice
• 1 tsp bicarbonate of soda
• 65g 1 3 cup sultanas
• 70g 1 3 cup firmly packed brown sugar
• 115g 1 cup coarsley grated carrot
• 80ml 1 3 cup buoyant olive oil
• 2 eggs lightly whisked
• 200g reduced fat honey yoghurt
• 180g cream cheese at room temperature
• 45g 1 4 cup icing sugar union
• 1 tsp finely grated orange rind
• 5 tsp roomy ocher yellow juice

The Instruction of mini carrot cakes

• preheat oven to 180c line twelve 80ml 1 3 cup capacity muffin pans later than paper cases sift the flour unclean spice and bicarbonate of soda into a bowl advocate in sultanas sugar and carrot make a without difficulty in the centre
• advocate together the oil egg and yoghurt in a jug pour into the flour merger and toss around to combine spoon mixture among cases bake in oven for 25 minutes 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 stress inflection the cream cheese and icing sugar in a bowl until smooth amass the ocher yellow rind and juice and protest to combine
• enhance cakes like cream cheese frosting to serve

Nutritions of Mini Carrot Cakes

calories: 253 34 calories
calories: 13 grams fat
calories: 4 5 grams saturated fat
calories: 29 grams carbohydrates
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calories: 6 grams protein
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