Mini Carrot Cakes

Mini Carrot Cakes

Ingredients

1 cup self-raising flour
1/2 cup wholemeal self-raising flour
1 tspn cinnamon
1/3 cup brown sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1/4 cup oil1 tspn vanilla essence
1 1/3 cups grated carrot
1/2 cup chopped walnuts

Icing:
60g light cream cheese
1 cup sifted icing sugar
1/2 tspn vanilla essence

Method:
1. Grease 12 muffin pans with melted butter or line with patty papers.
2. Sift flours and cinnamon in a bowl, stir in brown sugar.
3. Stir in combined eggs, buttermilk, oil and vanilla essence. Mix in carrot and walnuts.
4. Spoon mixture into muffin pans and bake in a moderate oven 180C for 20 minutes or until golden brown. Cool.
5. Beat cream cheese, icing sugar and vanilla until combined and spread a teaspoonful on top of each cake.