Known for its moist texture and spiced flavour, carrot cakes are a dessert favourite.

Often topped with cream cheese or buttercream, the balance is perfect when combined with the spiced sponge.

I absolutely love carrot cake, and so do my family, but I recently adapted a Jane’s Patisserie recipe to bake in my mini loaf tins.

These are the perfect portion size for one person, and the ratio of cake to buttercream is sublime.

I managed to make 10 mini loaves out of the recipe, and they stayed fresh for four days.

Ingredients:

For the cupcakes:

125ml sunflower oil

Two medium eggs

175g grated carrots

125g light brown sugar

175g self-raising flour

Half a teaspoon of mixed spice

Half a teaspoon of ground ginger

Half a teaspoon of ground cinnamon

One teaspoon of bicarbonate of soda

For the buttercream:

125g unsalted butter at room temperature

250g icing sugar

Method:

Start by whisking the sunflower oil, eggs, and carrots together before adding the light brown sugar and mixing again.

Slowly incorporate the self-raising flour before adding in all of the spices along with the bicarbonate of soda.

It is important not to over-mix at this stage as this can result in a dense sponge.

Evenly divide the cake mixture into your mini loaf tins and bake in the oven for around 20 minutes or until well-risen and springing away from the sides.

Leave to cool in the tin before transferring the cakes to a cooling rack. Meanwhile, make the buttercream.

Whip the butter until it has lightened in colour and then add in the icing sugar, letting it incorporate until it has turned into buttercream.

Once the cakes have cooled, spread or pipe the icing onto the cake and enjoy your delicious creation.

These are some of the tastiest homemade treats I make regularly, and they always go down well.