For the Carrot Cake:

• 150g plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp mixed spice
• 1/4 tsp ground cloves
• 50g walnuts, toasted and roughly chopped
• 50g rasins
• Zest of one orange and juice of half
• 60ml vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 125g soured cream
• 150g light brown sugar
• 150g carrots, scrubbed and grated

For the Cream Cheese Frosting:

• 60g full fat cream cheese, room temperature
• 50g unsalted butter, room temperature
• 90g icing sugar
• 1/2 tsp vanilla extract
• Pinch of salt

To decorate:

• Crushed walnuts or desiccated coconut
• Fondant carrots (store-bought or homemade)

1. Prepare your tins: Preheat your oven to 170ºC (150ºC fan). Grease or line mini loaf cases or use disposable paper trays like the one shown in the image.
2. Mix in the wet ingredients: In a mixing bowl, whisk together the eggs, brown sugar, oil, and vanilla until smooth and slightly frothy.
3. Add the dry ingredients: Sift in the flour, spices, baking powder, bicarb, and salt. Fold through until just combined – don’t overmix.
4. Add the carrot: Stir in the grated carrot and any optional add-ins like walnuts or raisins.
5. Bake: Divide the batter evenly between the mini loaf cases. Bake for 18–22 minutes or until golden and springy to the touch. A skewer should come out clean. Cool completely on a wire rack.
6. Make the frosting: Beat the butter and cream cheese together until smooth. Add in the vanilla and gradually beat in the icing sugar until thick and creamy. Transfer to a piping bag with a round or star nozzle.
7. Decorate: Pipe swirls of frosting on top of each cooled mini cake. Sprinkle with chopped nuts or coconut, then press in a fondant carrot for the perfect finishing touch.