Mini carrot cakes recipe

1. Ask an adult to preheat the oven to gas mark 6, 200°C or fan 180°C , before they top and tail the carrot.
2. Peel and grate the carrots into a bowl.
3. Add the sugar and margarine and mix all the ingredients together. Sift the flour into the bowl, along with the baking powder. Add the cinnamon.
4. Crack the egg into a bowl and beat it before adding it to the cake mixture.
5. Add the sultanas and stir again. You could try swapping these for other dried fruits like cranberries or apricots.
6. With the help of an adult, divide the mixture equally between the cupcake cases using two metal spoons. This part can get messy so be careful.
7. Ask an adult to place the carrot cakes into the oven to bake for 15 to 20 minutes until they’re golden and piping hot throughout.
8. Ask an adult to remove them from the oven and allow them to cool. They should bounce back when you press the top with a finger and a skewer inserted into the middle should come out clean with no raw cake mixture on it.
9. Decorate however you like – children can get really creative here!

Freezing and defrosting guidelines

To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temp.

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