RECIPE

Carrot Cakes with Milkybar® & Cream Cheese Icing

Name: Carrot Cakes with Milkybar® & Cream Cheese Icing
Yield: 20
Ingredients: For the cake: 60g buttery baking spread* (room temperature); 95g light brown soft sugar; ½ tbsp grated orange zest; 1 large egg; 105g self-raising flour; ½ tsp baking powder; ½ tsp ground cinnamon; ½ tsp ground cloves; ½ tsp ground nutmeg; 90ml semi-skimmed milk; 1 small carrot; finely grated; 30g chopped walnuts (Optional); 35g raisins; For the Cream Cheese Icing; 85g of Milkybar®; 100g light cream cheese (Room temperature); 25g caster sugar; 20 cake cases; *recipe based on 70% fat baking spread.

Who doesn’t love carrot cake! These mini carrot cakes are a delicious treat and so easy to make!

April 25, 2025

Jump to recipe

Who doesn’t love carrot cake! These mini carrot cakes are a delicious treat and so easy to make!

You'll need:

For the cake: 60g buttery baking spread* (room temperature)
95g light brown soft sugar
½ tbsp grated orange zest
1 large egg
105g self-raising flour
½ tsp baking powder
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
90ml semi-skimmed milk
1 small carrot, finely grated
30g chopped walnuts (Optional)
35g raisins
For the Cream Cheese Icing
85g of Milkybar®
100g light cream cheese (Room temperature)
25g caster sugar
20 cake cases
*recipe based on 70% fat baking spread.

Milkybar White Chocolate Sharing Bar 90g

Each Serving Contains

Energy 500kJ 116kcal 6%
Fat 5.5g 8%
Saturates 2.0g 10%
Sugars 10g 11%
Salt 0.18g 3%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1527kJ/355kcal

*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Recipe

Preheat the oven to 350°F/180°C/gas 4.
Mix the butter and sugar together with an electric whisk until pale and fluffy. Grate in the orange zest. Whilst still mixing, carefully add the egg.
In a separate bowl mix the flour with all the powders and spices and add into the previous mix alternating with the milk. Fold through the grated carrot, chopped nuts and raisins.
Pour the batter into the cake cases, two-thirds full and bake for 20-25 mins, until they are firm to the touch and a skewer inserted in the middle comes out clean.
Leave the cakes in the tin to cool for a few minutes and then transfer to a wire rack to cool completely.
For the icing : Into a bowl break the Milkybar® into small pieces.
Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water.
Keeping the water at a temperature barely simmering, stir the chocolate occasionally until melted.
Once fully melted, leave the melted Milkybar® to one side to cool slightly.
Whip the cream cheese with the caster sugar and gently pour in the white chocolate, stirring until perfectly smooth.
Spread the mix over the top of each cake with a spoon or spatula.
Share and enjoy!