Baby Bunny Carrot Cakes

The best thing about the holiday season, apart from all the delicious foods and the tidings of joy and peace, is the abundance of visitors to the house, some people are well organised (practice etiquette) and book their visit, and others tend to just turn up out of the blue whenever it suits them. So at this time of year it's best to be like a boy scout......be prepared!.

Carrot cake is known for being a moist delumptious (a cross between delicious and scrumptious) cake, which keeps very well and for ages either in an airtight container in a cool place or in the refrigerator. You can serve it plain or you can whip up a little seasonal snowy frosting to top it off.
I like to make carrot cake as these little individual cakes, perfect for baby bunnies, so no messing about cutting slices and worrying about portion sizes, you just plonk a cake down on each persons plate.
It may seem like an horrific amount of oil in the recipe, but really, you're not meant to eat the whole lot at once!, and anyway, I would only use good heart healthy oils!
The addition of a ripe banana bumps up the sweetness naturally so in actual fact could call this a low processed sugar recipe....put that in your diet book and eat it! just stick to the rule, everything in moderation, and enjoy...it's Christmas after all.

You will need.....
this makes around 1 dozen good sized muffins/ baby bunny sized cakes or if you must, a 7 - 8 inch cake

4 eggs at room temperature
120g light soft brown sugar
1 pint of olive oil (not extra virgin) at room temperature
450g plain flour
2 teaspoons mixed spice
1 tablespoon baking powder
200g finely grated carrot
130g  about 1 banana, really ripe

you will also need at least a dozen muffin cases and a patty tin, I like to use the mini loaf paper cases which I can just place on a baking sheet when baking
If you want to make a cake, then butter your cake tin really well and maybe place a circle of buttered parchment on the base...line the sides too if you like.

Making & baking.........

• heat the oven to 160oC 
• peel and finely grate the carrots onto some kitchen paper to help absorb any excess liquid that might seep out
• mash the banana and set aside, it doesn't matter if it begins to go a little brown
• sieve the flour, baking powder and spice together twice
• using an electric mixer......place the eggs and brown sugar in a deep bowl and whisk on fast speed until the mixture thickens and begins to bulk up
• this next part is almost like making mayonnaise...... with the mixer still on fast speed, slowly drizzle the oil into the egg and sugar mixture, keep mixing fast until all the oil has been added and your mixture is smooth
• using the spade attachment for the mixer, or even do by hand....gently fold in the flour, then stir in the carrots and mashed banana
• gently mix everything together really well and scrape down the bowl
• scoop your cake batter into the paper cases...I like to use a potato scoop so each cake is the same size
• place your little cakes in the oven and bake for approx 30 minutes until they are well risen, golden brown and springy to the touch
• transfer to a wire rack and allow to cool fully before adding any frosting

See my next post for the delicious Snowy Winter Frosting or click HERE!