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

2. www.licencetocook.org.uk© 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

3. www.licencetocook.org.uk© 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

4. www.licencetocook.org.uk© Crown copyright 2008 Method 1. Preheat the oven to 200 o C or gas mark 6.

5. www.licencetocook.org.uk© Crown copyright 2008 2. Melt the margarine in the microwave.

6. www.licencetocook.org.uk© Crown copyright 2008 3. Top and tail, and then peel and grate the carrots.

7. www.licencetocook.org.uk© Crown copyright 2008 4. Combine the carrots, sugar and margarine in the mixing bowl.

8. www.licencetocook.org.uk© Crown copyright 2008 5. Sift in the flour, cinnamon and baking powder.

9. www.licencetocook.org.uk© Crown copyright 2008 6. Beat the eggs in a small bowl, and then add to the mixture.

10. www.licencetocook.org.uk© Crown copyright 2008 7. Mix in the sultanas and nuts.

11. www.licencetocook.org.uk© Crown copyright 2008 8. Divide the mixture equally between the muffin cases, using two metal spoons.

12. www.licencetocook.org.uk© Crown copyright 2008 9. Bake for 20 minutes.

13. www.licencetocook.org.uk© Crown copyright 2008 Photo of final recipe on this page

14. www.licencetocook.org.uk© 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.

15. www.licencetocook.org.uk© Crown copyright 2008 www.licencetocook.org.uk