These yummy cakes are incredibly moist and are a perfect after-school treat for the kids. They are pretty wholesome too; packed with carrot and sultanas and made with wholemeal flour. The ingredients can also be prepared in a loaf tin for a more adult offering (needing a little more cooking time).
150g unsalted butter, melted
150g soft light brown sugar
3 free-range eggs
200g self-raising wholemeal flour
1 tsp bicarbonate of soda
½ tsp salt
1 tsp mixed spice
200g carrots, peeled & grated
For the icing:
150g full-fat cream cheese
75g icing sugar
Juice & zest of ½ lemon
- Put the melted butter, sugar and eggs into your mixer (or large bowl) and whisk well until the ingredients are thoroughly combined and the mixture has almost doubled in volume.
- Fold the flour, bicarb, salt and spices gently into the liquid mixture, being careful to knock as little air out as possible. Add the remaining ingredients and divide between cake cases.
- Bake for about 30 minutes in a preheated oven at 180C, until a skewer inserted into the middle comes out clean. Leave to cool.
- Meanwhile, beat together the icing ingredients and refrigerate. Ice when the cakes are cool enough.