Spring is here and Easter is just around the corner!  Try my fun and delicious mini carrot cake recipe.

Ingredients (Makes 8-11):
115g unsalted butter
50g ground almonds
140g icing sugar
45g plain flour
1/2 tsp ground cinnamon
2 large eggs
1/2 tsp vanilla extract
125g shredded carrots

100g mascarpone
100ml double cream
1 1/2 Tablespoons caster sugar
1/2 teaspoon vanilla or vanilla bean paste

Mini eggs to decorate

Recipe:

Melt the butter and set aside. In a large bowl, whisk together the ground almonds, icing sugar, cinnamon and flour. Then add the eggs, vanilla extract, and melted butter. Stir the shredded carrots. Preheat oven to 170 degrees fan/180C.

Grease a standard cupcake tin with baking spray or melted butter. (You can also use a mini donut pan or savarin silicone mold.)

Fill the tins or molds with batter (only fill cupcake holes about half full). Bake approximately 25 minutes until lightly brown on top. While the cakes cool, make the icing.

In a mixer or by hand, mix together the mascarpone cheese and double cream, then add the caster sugar until the right texture is achieved (soft/spreadable). Finally mix in the vanilla. Pipe on top of the cakes and top with chocolate mini eggs.

Let’s Bake Together!

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