For the base (dough)

  • 8 tbsp brown sugar, Belbake
  • 8 tbsp all purpose flour, Rivercote
  • 4 tsp baking soda
  • 2 tsp ground cinammon, Kania
  • 4 tsp orange zest
  • 4 fresh eggs
  • 8 tbsp sunflower oil, Vita D’or
  • 4 large carrots, grated



For the frosting

  • 600 gr. cream cheese, Linessa
  • 8 tbsp peanut butter
  • 1 tbsp honey, GLYKANTHI
  • 1 vanilla pod, Belbake
  • Coloured sprinkles for decoration (optional)



  1. Preheat the oven to 180ο C and prepare 20 muffin molds
  2. Whisk all the ingredients in a large bowl.
  3. Divide the mixture in the molds filling them up to ¾.
  4. Put on a baking tray and bake in a preheated air oven at 180ο C for 20 minutes. To make sure they are cooked, prick with a tooth pick. If it comes out dry they are ready. Otherwise bake a little longer.
  5. Remove from the oven and leave for another 5 minutes to cool before decorating. Then remove from the molds.


For the frosting

  1. Whisk all the ingredients in a large bowl.
  2. Use a pastry bag to decorate the top of the cakes.
  3. Finally cover with sprinkles.