Mini Carrot Cakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    388
based on 3 ratings

This crowd-pleasing recipe turns a classic into dainty afternoon tea delights. Top mini carrot cakes with a generous layer of soft cheese frosting and walnuts.

recipe updated Oct 28, 2025

Ingredients

  • Walnuts icon
    Walnuts
    70 g
  • Carrot icon
    Carrot
    200 g
  • Vegetable oil icon
    Vegetable oil
    150 g
  • Caster sugar icon
    Caster sugar
    150 g
  • Egg icon
    Egg
    3
  • All purpose flour icon
    All purpose flour
    150 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    1 ½ teaspoons
  • Mixed spice icon
    Mixed spice
    1 teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Cream cheese icon
    Cream cheese
    250 g
  • Icing sugar icon
    Icing sugar
    140 g
  • Whipping cream icon
    Whipping cream
    80 ml
  • Walnuts icon
    Walnuts
    as needed

Tools

  • kCook icon Oven
  • kCook icon Whisk
  • kCook icon Cooking Chef XL
  • kCook icon Kenwood bowl - kenwood chef xl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Medium bowl
  • kCook icon Piping bag
  • kCook icon Serving plate

Step preview

  1. Grease a clean muffin pan
  2. Pre-heat oven - 180°C
  3. Attach the Whisk
  4. Add vegetable oil, caster sugar and egg to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted until combined - 2 min, Speed 3
  7. Add all purpose flour, baking powder, ground cinnamon, mixed spice, salt and baking soda to a clean medium bowl
  8. Mix until combined
  9. Transfer flour mixture to Cooking Chef XL Bowl
  10. Mix with splashguard fitted until combined then scrape bowl - 1 min, Speed 3
  11. Then add walnuts and carrot to the Cooking Chef XL Bowl
  12. Mix until combined - 30 sec, Speed 3
  13. Spoon mixture into muffin pan
  14. Bake - 15 min, 180°C
  15. Remove from oven and let cool
  16. Clean Cooking Chef bowl
  17. Attach the Whisk
  18. Add cream cheese, icing sugar and whipping cream to the Cooking Chef XL Bowl
  19. Mix until smooth - 2 min, Speed Max
  20. Transfer cheese mixture to piping bag then set aside
  21. Remove cooled cakes from the tin
  22. Trim the top of each cake to make it flat and level
  23. Pipe cream onto cake
  24. Decorate with walnuts
  25. Serve
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