Easter Bunny’s Favourite Carrot Cakes

MAKES 12

Finished with a crop of the finest (sugar piping) carrots, these cute little bakes are sure to go down a treat at any Easter table. As long as the Easter bunny doesn’t sniff them out and get to them first…

Made in our 12 Hole Loose-Based Mini Loaf Tin.

Ingredients

For the loaf cakes

  • A little melted coconut oil, for greasing
  • 225g plain flour
  • Pinch of salt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp ground mixed spice
  • 150g light muscovado sugar
  • 200g carrots, peeled and finely grated
  • 2 tbsp orange juice
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 110g coconut oil, melted and cooled
  • 50g raisins

To decorate

  • 225g cream cheese
  • 30g icing sugar
  • 1 tsp finely grated orange zest
  • Sugar carrot decorations

Instructions

  1. Preheat the oven to 180°C/Gas 4. Grease the bases and sides of the mini loaf tin holes with a little melted coconut oil.
  2. Sift the flour, salt, bicarbonate of soda, baking powder and mixed spice into a large mixing bowl. Stir in the sugar and grated carrots.
  3. Mix together the orange juice, beaten eggs, vanilla extract, coconut oil and raisins. Stir into the dry ingredients until just combined.
  4. Share the mixture evenly between the holes of the mini loaf tin. Bake for 20-22 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Cool in the tin for 15 minutes, then turn out carefully and cool completely on a wire rack.
  5. To decorate, mix together the cream cheese, icing sugar and orange zest and spread over the cooled cakes. Finish each little loaf with sugar carrot decorations.

Tip: You could use melted butter instead of coconut oil, if you prefer.