Melody and Josh’s Fairy Carrot Cakes
125g grated carrot
100g golden caster sugar
100g plain flour
1/2 – 1 tsp cinnamon (to taste)
1 tsp baking powder
1 large egg, beaten
40g sultanas/dried cranberries/chopped apricots
Pre heat oven to 200C, 180C fan, gas mark 6
Cream butter and sugar together in a bowl, then mix in the grated carrot with a wooden spoon.
Sift the flour, cinnamon and baking powder into the mixture. Add the beaten egg and mix well.
Stir in the dried fruit.
Divide between 12 fairy cake cases (Although Josh and I got 17 out of the mix!)
Bake for 15 – 20 minutes, until golden and a cocktail stick inserted into the centre comes out clean.
Either enjoy as they are, or decorate. Josh drizzled glace icing over them and then threw on loads of sprinkles!