Mini carrot cakes with peanut caramel

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Makes 8


By Matt Tebbutt
From Saturday Kitchen


For the carrot cakes

  • 4 free-range eggs
  • 150ml/5fl oz vegetable oil
  • 260g/9¼oz caster sugar
  • 330g/11½oz self-raising flour
  • 2 tsp bicarbonate of soda
  • pinch ground cinnamon
  • pinch ground nutmeg
  • pinch ground ginger
  • 270g/9¾oz carrots, peeled and grated

For the pecan butter

  • 50g/1¾oz unsalted butter, at room temperature
  • 1½ tbsp soft brown sugar
  • pinch cinnamon
  • 50g/1¾oz pecan nuts, toasted and grated

For the peanut caramel

  • 100g/3½oz unsalted butter
  • 100g/3½oz soft brown sugar
  • 200ml/7fl oz double cream
  • ½ vanilla pod, split and seeds scraped
  • pinch sea salt
  • 100g/3½oz smooth peanut butter
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