Learning intention- We are learning to bake a cake
- We are learning to think about flavour combinations |
Success criteria- I can follow a simple cake
- I can use different baking techniques |
Mini Carrot Cake
- 110g self-raising flour
- 1/2 teaspoon mixed spice
- 1/2teaspoon bicarbonate of soda
- 30g sultanas
- 35g brown sugar
- 1/2 cup coarsley grated carrot
- 2 tbsp light olive oil
- 1 egg, lightly whisked
- 100g honey yoghurt
- 90g cream cheese, at room temperature
- 25g icing sugar mixture
- 1/2 teaspoon finely grated orange rind
- 1 tbsp teaspoons fresh orange juice
- Preheat oven to 180C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, mixed spice and bicarbonate of soda into a bowl. Stir in sultanas, sugar and carrot. Make a well in the centre.
- Whisk together the oil, egg and yoghurt in a jug. Pour into the flour mixture and stir to combine. Spoon mixture among cases. Bake in oven for 25 minutes or until a skewer inserted into centres comes out clean. Transfer to a rack to cool.
- Meanwhile, to make the frosting, use an electric beater to beat the cream cheese and icing sugar in a bowl until smooth. Add the orange rind and juice, and stir to combine.
- Pipe the cream-cheese frosting onto cakes before serving.