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© Crown copyright 2008
www.licencetocook.org.uk
Mini carrot cakes
Session: 5
Photo of final recipe here
© Crown copyright 2008
www.licencetocook.org.uk
Ingredients
150g margarine250g carrots200g sugar2 large eggs200g flour2 x 5ml cinnamon2 x 5ml baking powder125g sultanas50g nuts
© Crown copyright 2008
www.licencetocook.org.uk
Equipment
Chopping boardKnifePeeler GraterMeasuring spoonsMeasuring scalesSmall bowlMixing bowl Wooden spoon
SieveMuffin tin12 muffin cases2 spoons
© Crown copyright 2008
www.licencetocook.org.uk
3. Top and tail, and then peel and grate the carrots.
© Crown copyright 2008
www.licencetocook.org.uk
4. Combine the carrots, sugar and margarine in the mixing bowl.
© Crown copyright 2008
www.licencetocook.org.uk
6. Beat the eggs in a small bowl, and then add to the mixture.
© Crown copyright 2008
www.licencetocook.org.uk
8. Divide the mixture equally between the muffin cases, using two metal spoons.
© Crown copyright 2008
www.licencetocook.org.uk
Top tips
• When the mini-carrot cakes are cool, you may wish to make a cream cheese topping. Combine 50g cream cheese and 25g icing sugar together.