Mini-Carrot Loaves



  • 225g self-raising flour
  • 1 level tsp baking powder
  • 150g light muscovado sugar
  • 50g chopped walnuts
  • 100g grated carrot
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 150ml sunflower oil
  • 90g full-fat soft cheese
  • 25g unsalted butter, at room temperature
  • 50g icing sugar, sifted
  • Few drops of vanilla extract
  • Walnut pieces, to decorate


  1. Preheat your oven to 180°C/Fan 160°C. Place all the cake ingredients into a large bowl and beat until thoroughly blended and smooth.
  2. Divide the mixture between the Mini Loaf Tin and level with a teaspoon. Bake on the middle shelf of your preheated oven for about 20-25 minutes or until well risen, the tops of the cakes spring back when pressed in the centre and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to rest in the tin for a few minutes then ease out onto a wire cooling rack.
  3. For the topping, place all the ingredients, except the walnuts, into a bowl or food processor and blitz until smooth. Spread over the tops of the cakes, swirling the mixture with a spatula if you’d like a more decorative effect, then top with the walnut pieces. Chill a little before serving and store in the fridge.

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