Mini carrot cake recipe 🧡

Mini carrot cake recipe 🧡 Carrot cake - Makes two 4 inch carrot cakes 50 g of caster sugar 50 g of brown sugar 100 ml of oil 1 egg and a half Zest and juice of half an orange 100 g of grated carrot 125 g of plain flour 1/2 teaspoon of baking powder 1/2 teaspoon and 1/4 teaspoon of cinnamon Pinch of mixed spice Pinch of salt Combine the sugars, oil, orange juice plus zest and the egg together. Fold in the carrots. Sieve the flour, spices and salt. Then fold this into the mix until combined. Divide the mixture between two 4 inch tins. To get this accurate weigh all of the cake mix into a bowl and then divide the amount by two. Bake at 160°C (fan)/180°C/320°F between 20 to 35 minutes. Once baked leave to cool completely. If the carrot cakes have a bit of a dome you can always level the tops with a serrated knife. Cream cheese frosting - To fill and decorate the cake 110 g of butter 110 g of icing sugar (if you like a sweeter frosting you can add more) 1/2 teaspoon of vanilla bean paste 135 g of cream cheese frosting Make sure all of the ingredients are room temperature. Beat the butter until lighter in colour. Add in half of the icing sugar and mix. Then add in the other half and beat for an additional 5 to 10 minutes until light and smooth. Add in the cream cheese and mix until just combined. Be careful not to overmix otherwise it can be become grainy in texture. If the frosting is too soft stick it in the fridge until it's firmed up a bit. Buttercream carrots - 40 g of butter 20 g of icing sugar Splash of vanilla extract Orange food colouring Green food colouring Mix the butter, sugar and vanilla together. Divide into two bowls. Colour one orange and the other green. Fit one piping bag with a small round piping tip and the other piping bag just snip with scissors. Make sure to not cut too much. Assembling the cake - Place a small amount of frosting in the middle of a plate or cake board. Put the first layer of carrot cake on top. Evenly spread some frosting on the cake. Then place the second carrot cake on top. Make sure the flattest side is on top. This will help to achieve a flatter top. Coat the whole cake in the rest of the frosting. I use a turntable and a palette knife for this step. Normally I do a crumb coat for cakes but for this one I don't bother. If you feel you need to you can but you will have to make more frosting. I used a textured scraper for the sides of the cake. On top I lightly pressed a palette knife into the frosting whilst turning the cake around to create the swirl effect. You can customise the design to your liking though. Piping the buttercream carrots - For the base of the carrots pipe the orange buttercream in straight line. Starting from the outside of the cake moving towards the middle. Once it's starting to get to the length you want it you will stop putting pressure on the piping bag. Then pull the piping bag away from you to create a pointed edge. Repeat around the top of the cake in a circle. Then with the green buttercream pipe little squiggles at the end of each carrot. If not eating the cake straight away store in the fridge. It should keep between 2 to 3 days in the fridge. Song - In A Broken Dream - Python Lee Jackson and Rod Stewart #carrotcake #creamcheesefrosting #minicake #cakedecorating #baking #cute #spring #springbaking #springbakes