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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:


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?


  • 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!

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