Www.licencetocook.org.uk© Crown copyright 2008 Mini carrot cakes Session: 5 Photo of final recipe here.

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Presentation transcript:

Crown copyright 2008 Mini carrot cakes Session: 5 Photo of final recipe here

Crown copyright 2008 Ingredients 150g margarine 250g carrots 200g sugar 200g flour 2 x 5ml cinnamon 2 x 5ml baking powder 2 large eggs 125g sultanas 50g nuts

Crown copyright 2008 Equipment Chopping board Knife Peeler Grater Measuring spoons Measuring scales Small bowl Mixing bowl Wooden spoon Sieve Muffin tin 12 muffin cases 2 spoons Fork

Crown copyright 2008 Method 1. Preheat the oven to 200 o C or gas mark 6.

Crown copyright Melt the margarine in the microwave.

Crown copyright Top and tail, and then peel and grate the carrots.

Crown copyright Combine the carrots, sugar and margarine in the mixing bowl.

Crown copyright Sift in the flour, cinnamon and baking powder.

Crown copyright Beat the eggs in a small bowl, and then add to the mixture.

Crown copyright Mix in the sultanas and nuts.

Crown copyright Divide the mixture equally between the muffin cases, using two metal spoons.

Crown copyright Bake for 20 minutes.

Crown copyright 2008 Photo of final recipe on this page

Crown copyright 2008 Top tips When the mini-carrot cakes are cool, you may wish to make a cream cheese topping. Combine 50g cream cheese and 25g icing sugar together.

Crown copyright