Best Little Golden Carrot Cakes

Serves 20 little cakes
  • 2 cups self-raising flour
  • 1 ½ cups sugar
  • 1 tsp. mixed spice
  • 2 cups grated carrot
  • 1 cup Best Foods™ Mayonnaise
  • 2 eggs
  • 1 x tin (about 1 cup) crushed pineapple in juice
  • 1 tsp. vanilla essence


Preparation time: 15-20 minutes

Cook time: 30 minutes

  1. Pre‐heat oven to 180 degrees. 
  2. Combine flour, sugar, spice and carrot in a large bowl. 
  3. In another bowl beat together mayonnaise, eggs, vanilla and stir in pineapple. 
  4. Fold the two mixtures together lightly but thoroughly and spoon into paper cases. 
  5. Bake for 15‐20 minutes until puffed and golden.
  6. To ice with cream cheese frosting beat together 250 gms softened cream cheese, 30 gms soft butter and about 1­½ cups icing sugar until smooth, fluffy and spoonable.
  7. Pipe or spoon onto cooled cakes and decorate with chopped dried apricots, pumpkin seeds, flaked almonds and sunflower seeds.