How about treating yourself to these delicious little morsels? Carrot, raisin and maple cakes are not only moist, but lower in refined sugar than a traditional cupcake.Makes 8 little cakes
Prep time 20 minutes
Cooking time 20 minutes
175g butter, softened
175g soft light brown sugar
2 eggs
1 teaspoon vanilla extract
175g self raising flour
125g grated carrot
50g raisins
For the topping
300g cream cheese
50ml maple syrup
Preheat the oven to 180°C/gas mark 4.
- Line a muffin tin with 8 cake papers.
- Cream the butter and sugar until smooth and pale.
- Beat in the eggs one at a time and then add the vanilla extract.
- Mix in the flour, carrot and raisins and beat until smooth.
- Spoon evenly into the cake cases. An ice-cream scoop works really well for even sized cakes!
- Bake for 20 minutes until springy.
Beat together the cream cheese and maple syrup. Pipe or spread the icing on to the cakes. Drizzle with a little extra maple syrup.
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