Carrot cake bites

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes to 40 minutes
  • Total time: 55 minutes

Makes: 20


275g Duchy Originals from Waitrose organic brown self raising flour
1 tsp bicarbonate of soda
2 tsp ground mixed spice
100g dark muscovado sugar
250g finely grated carrots
200g sultanas
125ml Waitrose Leckford Estate cold pressed rapeseed oil
2 large Waitrose free range British Blacktail eggs, beaten
Grated zest and juice of 1 orange
100g essential Waitrose lighter soft cheese
1-2 tbsp agave or maple syrup


1. Preheat the oven to 180°C, gas mark 4. Line a deep, 20cm square, non-stick cake tin with baking parchment.

2. In a large bowl, stir together the flour, bicarbonate of soda, spice, sugar, carrots and sultanas. Make a well in the centre and add the oil, eggs and orange juice. Mix until well blended. Pour into the tin and bake for 35-40 minutes until risen and cooked through.

3. Lift the cake onto a wire rack and leave to cool completely.

4. Beat together the soft cheese, most of the orange zest and syrup (reserving a little zest for garnish).

5. Spread the cream-cheese frosting on top of the cake, sprinkle over the remaining zest to decorate, then cut into squares to serve.