Mini Carrot Cakes

I will have you know that I am a pretty mean baker, excuse me while I blow my own trumpet here. Not so long ago I was selling my baking in stalls in Glasgow and spending hour sin the kitchen making delicious treats for what I called "Kim's Kitchen". So I thought I would start to share some of my recipes on my blog, starting with a new one. Mini carrot cakes...yum yum.

Lets start with the ingredients:

125g carrots

100g of sugar ( I used golden sugar)

75g margarine

100g plain flour

1tsp cinnamon

1tsp baking powder

1 large egg

60g sultanas.

The above will make around 6 mini carrot cakes, I doubled all the ingredients and made 12. Then made a separate batch doubled again to get 24. 

For the carrots I would grate them down so as they are easier to mix, no one wants a chunk of carrot in their cake! Now, I know a lot of recipes say to add everything at different times... I am not like that, it's all going in the same place add it all to the bowl and start mixing. 

I have a electric whisk which just makes life easier, however a spoon and some good arm muscle should also do it! Then either grease up some cake tins using some margarine or use cake cases to hold the mixture. I usually go for the greasing method as I prefer the look of mini cakes without cases. Place them in the oven at around 200°C or 180°C for a fan oven for between 15-20 mins. 

Now here is my top tip for baking any kind of sponge base. Take a knife and and gently put it into one or more of the cakes from the centre. If the knife comes out clean (a little steamy maybe from the heat) then your sponge is good to go. If there is mixture on the knife then it needs a little longer. This always help to get the lightest sponge. Even if you think they look little bit pale, if the knife comes out clean, they are ready. 

Bon Appétit