Decorated Philadelphia mini carrot cakes

Mothers day baking with Philadelphia

Mother’s day this Sunday, I am not sure how we can be already in March but we are. To me is nothing like homemade goodies, whether it is cakes or yummy puddings. Home baked really does taste so much better.  Many a lovely afternoon when I was younger was enjoyed with a cup of tea and a slice of cake. Also I did bake for my Mum on special occasions usually coffee and walnut cake which was my speciality as a teenager!!! So baking for Mother’s day seems an Over a Cuppa thumbs up thing to do 🙂
Philadelphia mini carrot cakesSo when the lovely PR’s from Philadelphia asked if I like to try one of their Mothers day recipes I did of course say yes. Among the recipes was Philly cheesecake brownies, Philly Mango cheesecake, Philly individual chocolate fudge cheesecakes and I was sent the ingredients above to make mini carrot cakes. They also sent a blank Mother’s day card which Bex has rather beautifully written as you can see ready for Sunday!!!

Bex with a bit of help from me made these lovely cakes, The ones below are Philadelphia’s image but scrolled down and you will see Bex’s lovely ones which any Mum would love to enjoy on Mother’s day. As I am gluten-free I swapped the self-raising flour for gluten-free flour and 2 teaspoons of baking powder. As you can see they came out perfectly, so the gluten-free Mum doesn’t need to miss out!!!

Philadelphia mini carrot cakes
Philadelphia image

So here is the recipe for the Mini Carrot cakes from Philadelphia:

Serves: 14
Prep time: 15 minutes
Cook time:: 25 minutes
Ingredients needed:
200 g self-raising flour
1 tsp cinnamon
225 g grated carrots
200 ml oil (sunflower or groundnut oil)
100 g brown sugar
85 g chopped pecans
50 g sultanas
4 eggs, lightly beaten
200 g Philadelphia Original, softened
100 g icing sugar
2 tsp lemon juice
1 tbsp lemon rind
2 tbsp pecans, roughly chopped
Decorated Philadelphia mini carrot cakes
Decorated by Bex

To make:

1. Sift together the flour and cinnamon into a large bowl. Add the remaining cake ingredients and stir until well combined.
2. Spoon mixture into muffin cases and bake at 180 °C, Gas Mark 4 for 20 – 25 minutes. Cool on wire rack.
3. Beat the Philly, icing sugar, juice and rind together until smooth. Top the muffins with the icing and chopped pecans.
Cook’s Note:  The muffin mixture will be quite wet and runny.
Tip:  Balance your food choices so you and your family and friends can enjoy a serving of this indulgent recipe as an occasional treat.
Nutritional Information (per serving)
Energy 1525 kJ/364kcal
Protein 5g  Fat 25g  Carbohydrate 31g

You will find lots of great recipe on the Philadelphia website. The carrot cakes we made our delicious and have to confess to have made a cream cheese topping for carrot cakes a few months ago with *cough* non Philadelphia soft cheese and it ended up in the bin as didn’t thicken enough to spread let alone put on a cake. So credit where credit is due, Philadelphia although more expensive is worth the investment. It really has a quality way above the non-brands and when you are making yummy treats would highly recommend using it.

Thank you Emily for sending the ingredients, the results were truly delicious 🙂

My comments on Philadelphia as usual follow by strict ‘Over a Cuppa’ policy of giving honest praise only when due.

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