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)
Method
- Preheat the oven to 180ο C and prepare 20 muffin molds
- Whisk all the ingredients in a large bowl.
- Divide the mixture in the molds filling them up to ¾.
- 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.
- Remove from the oven and leave for another 5 minutes to cool before decorating. Then remove from the molds.
For the frosting
- Whisk all the ingredients in a large bowl.
- Use a pastry bag to decorate the top of the cakes.
- Finally cover with sprinkles.