Mini Carrot Cake

This quick and simple carrot cake is enhanced by adding The Laughing Cow into the cake mixture for a moist and flavorsome texture whilst the use of the creamy cheese adds depth to the rich icing on the top of these mini cakes.

Makes 12





  • 270 g gluten free self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground nutmeg
  • 3 tsp ground cinnamon
  • pinch of salt
  • 50g The Laughing Cow Light 
  • 120 g plain 0% fat Greek yogurt
  • 10g coconut oil
  • 3 large egg whites, room temperature
  • 1 tbsp vanilla extract
  • 60 ml pure maple syrup
  • 180 ml semi-skimmed milk
  • 265 g carrots, peeled and grated

Icing topping


  1. Pre-heat the oven to 180° C and grease a 12 hole muffin tin.
  2. In a large bowl, sieve together the flour, baking powder, spices and salt
  3. In a separate large jug, beat The Laughing Cow Light together with the Greek yoghurt and coconut oil.
  4. Mix, into the yoghurt and oil, the egg whites, vanilla extract, maple syrup and milk.
  5. Make a well in the flour mixture, gradually pour in the milky liquid, beating slowly using a wooden spoon so that a smooth cake batter forms, do not over mix.
  6. Fold in the grated carrot, until evenly distributed.
  7. Divide the batter evenly between the 12 muffin tin holes, place in the oven and bake for 12-15mins.
  8. The mini cakes are ready when they spring back if lightly touched. Insert a thin skewer and if it comes out clean the cakes are cooked.
  9. Allow the cakes to cool in their tins for 10 minutes before turning out onto a cooling rack.
  10. Make the topping by creaming together the butter, The Laughing Cow Light cheese and icing sugar.
  11. Using a small palette knife, top each cake with icing and decorate with walnuts pieces.
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