Name: Mini carrot and cranberry cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Cream cheese frosting; 250 gram light cream cheese, softened; 1/3 cup (55g) pure icing sugar; 2 tablespoon lemon juice; 1 3/4 cup (260g) plain flour; 1 cup (220g) brown sugar; 1 teaspoon bicarbonate of soda; 1 teaspoon mixed spice; 1/2 teaspoon ground cinnamon; 4 carrots, coarsely grated to make 2 cups; 1/2 cup (75g) dried cranberries, plus extra to decorate; 3 eggs, lightly beaten; 3/4 cup (185ml) vegetable oil

Ingredients

Cream cheese frosting

250 gram light cream cheese, softened

1/3 cup (55g) pure icing sugar

2 tablespoon lemon juice

1 3/4 cup (260g) plain flour

1 cup (220g) brown sugar

1 teaspoon bicarbonate of soda

1 teaspoon mixed spice

1/2 teaspoon ground cinnamon

4 carrots, coarsely grated to make 2 cups

1/2 cup (75g) dried cranberries, plus extra to decorate

3 eggs, lightly beaten

3/4 cup (185ml) vegetable oil

Method

1.Preheat oven to 180°C or 160°C fan. Grease a 12-hole friand pan.

2.Sift flour, sugar, bicarbonate of soda and spices into a large bowl. Stir in carrot and cranberries. Whisk together egg and oil and pour into carrot mixture. Stir until well combined.

3.Spoon batter into prepared pan and bake for 20-25mins, until a skewer inserted comes out clean. Cool cakes in pans for 5 mins. Turn onto a wire rack to cool completely.

4.Meanwhile, to make frosting, use an electric mixer to beat cream cheese, icing sugar and lemon juice together until smooth.

5.Using a round-bladed knife, spread frosting over cakes. Decorate with extra cranberries.