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Carrot Cake Fairy Cakes Recipe

These carrot cake fairy cakes are a fantastic spring treat. Tasting just like a big carrot cake, they are fresh and light and full of flavour.
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Keyword baking
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 cakes

Ingredients

  • 2 large eggs
  • 2 medium carrots
  • 180 g self-raising flour
  • 165 g light brown sugar
  • 120 ml vegetable/sunflower oil
  • Zest and juice of one orange
  • 3 tsp mixed spice
  • 100 g dried fruit

Topping

  • 115 g butter room temperature
  • 220 g Philadelphia cream cheese room temperature
  • 400 g icing sugar sifted
  • 1 teaspoon vanilla extract
  • Carrot decorations

Instructions

  • Preheat oven 180C
  • Line a muffin tin with cupcake cases
  • Put all the ingredients in a large bowl and mix well
  • Spoon into the paper cases and bake for 20 minutes until golden brown on top
  • Leave to cool completely
  • When cool, mix the butter, cream cheese, icing sugar and vanilla until it’s a suitable consistency. You can then either pipe or spoon the mixture on top of the cakes.
  • Top each cake with a carrot decoration and enjoy

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.