Mini carrot cakes with peanut caramel recipe
 These mini carrot cakes make a great dessert topped with peanut caramel. 4 free-range eggs150ml/5fl oz vegetable oil260g/9¼oz caster sugar 330g/11½oz self-raising flour2 tsp bicarbonate of sodapinch ground cinnamon pinch ground nutmegpinch ground ginger 270g/9¾oz carrots, peeled and grated 4 free-range eggs 150ml/5fl oz vegetable oil 260g/9¼oz caster sugar 330g/11½oz self-raising flour 2 tsp bicarbonate of soda pinch ground cinnamon pinch ground nutmeg pinch ground ginger 270g/9¾oz carrots, peeled and grated 50g/1¾oz unsalted butter, at room temperature1½ tbsp soft brown sugarpinch cinnamon 50g/1¾oz pecan nuts, toasted and grated 50g/1¾oz unsalted butter, at room temperature 1½ tbsp soft brown sugar pinch cinnamon 50g/1¾oz pecan nuts, toasted and grated 100g/3½oz unsalted butter100g/3½oz soft brown sugar200ml/7fl oz double cream½ vanilla pod, split and seeds scraped pinch sea salt100g/3½oz smooth peanut butter 100g/3½oz unsalted butter 100g/3½oz soft brown sugar 200ml/7fl oz double cream ½ vanilla pod, split and seeds scraped pinch sea salt 100g/3½oz smooth peanut butter Method To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately. To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the carrot cakes, preheat the oven to 200C/180C Fan/Gas 6. Grease and line 8 x 7.5cm/3in individual cake tins with baking paper. In a stand mixer with a paddle attachment, mix the eggs, oil and sugar until smooth. Add the flour, bicarbonate of soda and spices and mix on a low speed. Add the carrots and mix to just combine. Transfer the mixture into the tins. Bake for 30–40 minutes or until cooked through, inserting a skewer into the centre of each cake to check it comes out clean. Leave to cool completely. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the pecan butter, beat all of the ingredients together in a bowl until smooth. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. To make the peanut caramel, bring the butter, sugar, cream, vanilla and salt to the boil in a saucepan and simmer for 5 minutes until thickened. Add the peanut butter, stirring constantly over a low heat. Keep warm. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately. Cut the cakes in half and fill with the pecan butter. Pour over the caramel and serve immediately.