Mini Carrot Cakes
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  • Prep time 15 '
  • Total time 40 '


  • 200 g self raising flour
  • 1 tsp cinnamon
  • 225 g grated carrots
  • 200 ml oil (sunflower or groundnut oil)
  • 100 g brown sugar
  • 85 g chopped pecans
  • 50 g sultanas
  • 4 eggs, lightly beaten
  • 200 g Philadelphia Original, softened
  • 100 g icing sugar
  • 2 tsp lemon juice
  • 1 tbsp lemon rind
  • 2 tbsp pecans, roughly chopped


  • Sift together the flour and cinnamon into a large bowl. Add the remaining cake ingredients and stir until well combined.
  • Spoon mixture into muffin cases and bake at 180 °C, Gas Mark 4 for 20 - 25 minutes. Cool on wire rack.
  • Beat the Philadelphia, icing sugar, juice and rind together until smooth. Top the muffins with the icing and chopped pecans.


  • The muffin mixture will be quite wet and runny.
  • Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.

Nutritional Information

Typical values Per Recipe
Energy 21348.0 kj
Energy 5098.0 kcal
Fat 355.6 g
Carb 439.6 g
Protein 74.2 g
Saturated fat 71.4 g
Salt 3.5 g
Dietary fibre 19.6 g
Sugars 281.4 g
Calcium 1.1 g
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