Carrot Cakes with Milkybar® & Cream Cheese Icing
Who doesn’t love carrot cake! These mini carrot cakes are a delicious treat and so easy to make!
Serving : 20
(33g per cake.)
Each cake contains:
500kJ
116kcal
5.5g
2.0g
10g
0.18g
of an adult’s Reference Intake (RI)*
Energy per 100g: 1527kJ/355kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
You'll need:
- For the cake: 60g buttery baking spread* (room temperature)
- 95g light brown soft sugar
- ½ tbsp grated orange zest
- 1 large egg
- 105g self-raising flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 90ml semi-skimmed milk
- 1 small carrot, finely grated
- 30g chopped walnuts (Optional)
- 35g raisins
- For the Cream Cheese Icing
- 85g of Milkybar®
- 100g light cream cheese (Room temperature)
- 25g caster sugar
- 20 cake cases
- *recipe based on 70% fat baking spread.
Tips to involve little Farmers
Why not let your little one decorate the cakes once cooled?
Recipe
-
1
Preheat the oven to 350°F/180°C/gas 4.
-
2
Mix the butter and sugar together with an electric whisk until pale and fluffy. Grate in the orange zest. Whilst still mixing, carefully add the egg.
-
3
In a separate bowl mix the flour with all the powders and spices and add into the previous mix alternating with the milk. Fold through the grated carrot, chopped nuts and raisins.
-
4
Pour the batter into the cake cases, two-thirds full and bake for 20-25 mins, until they are firm to the touch and a skewer inserted in the middle comes out clean.
-
5
Leave the cakes in the tin to cool for a few minutes and then transfer to a wire rack to cool completely.
-
6
For the icing : Into a bowl break the Milkybar® into small pieces.
-
7
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.
-
8
Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted.
-
9
Once fully melted, leave the melted Milkybar® to one side to cool slightly.
-
10
Whip the cream cheese with the caster sugar and gently pour in the white chocolate, stirring until perfectly smooth.
-
11
Spread the mix over the top of each cake with a spoon or spatula.
-
12
Share and enjoy!
More Milkybar® recipes
Milkybar® chocolate brownies
This is the chocolate brownie taken to the next level. The white chocolate gives a smoothness of taste and the biscuit adds the crumbly texture. Delicious!
