Carrot Cake Cuppies

2 cuppies in 2 days?

If you're wondering, no I'm not craving madly over cuppies in this late pregnancy. These (and yesterday's) cuppies are exclusively to feed approximately 20 ppl at our baby shower tomorrow! I've also a chocolate mousse cake setting in the fridge and cheesecake pops in the freezer. Mini quiches in the oven and cheesecake cuppies to make later in the day as thank-you gifts.

I haven't tried any of these cuppies or the cake. But my husband has! And I shall trust his taste-buds when it comes to food.

This carrot cake is supposedly served as one round cake or loaf cake. I think cuppies are cuter for the occasion. Minis should go very well with babies =)

Carrot Cake

Ingredients:
(A)
2 small egg yolks
3/4 c vegetable oil - i used cooking oil
65 g caster sugar
65 g brown sugar
1 c grated carrots - 1 medium sized carrot
50 g chopped walnuts

(B)
125 g cake flour
1/2 tsp mixed spice
1/2 tsp cinnamon powder
1/2 tsp salt
3/4 tsp soda bicarb

(C)
2 small eggwhites

How to make:
Whisk egg yolks, oil and sugar.
Combine remaining ingredients (A).

Mix and sift ingredients (B).
Add to ingredients (A) and stir with spatula.

Preheat oven to 180C.
Beat ingredients (C) til stiff peaks form.
Fold lightly into combined mixture (A) and (B).

Bake 10 mins as mini cuppies.
*If you've doubled the recipe to make one whole cake, bake 30-45 mins.

Tips: This recipe is halved to make 30-35 mini cuppies. It can easily be doubled to make muffins or one whole cake!

Cream Cheese Frosting

Ingredients:
40 g butter
80 g cream cheese
40 g icing sugar

How to make:
Beat everything together.

Tips: I had quartered the original recipe to suit my mini cuppies (which I truly regret, it's such a yummy frosting!). It made just the right amount to frost 35 mini cuppies.