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 1 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 Apr 30, 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 soda icon
    Baking soda
    1 teaspoon
  • 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
  • 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 Kenwood Chef
  • kCook icon Muffin pan - 12-hole
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Medium bowl
  • kCook icon Piping bag

Step preview

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