Mini Carrot Cakes

This is exactly the same recipe as from my Cheeky Rabbit Carrot Cake, only with subtle differences.

Ingredients:
200g Self Raising flour
200g Caster sugar
200g Butter
4 Eggs
170g Carrots, finely grated
100g Chopped Walnuts
1 tbsp Ground Cinnamon
1tbsp Ground Nutmeg
Butter Icing
Fondant Icing (optional)

Method
1. Pre-heat the oven to 180 degrees, and either grease silica round moulds with butter or line a cake tin with cupcake cases, or grease a normal baking tray.
2. Make the cake batter recipe with the flour, sugar, butter and eggs.
3. Peel, head/tail the carrots and grate them. Add to the cake mix along with the walnuts that are finely chopped. Add in the cinnamon and nutmeg.
4. Add the cake mixture either to your mini round moulds, the cupcake cases or the baking tray. Put in the oven for 20 to 30 minutes, or until a knife inserted into the middle of the cake comes out dry.
5. Take out and leave to cool once cooked.
6. Make the butter icing (1:1 ratio of icing sugar and butter) more may need to be added as necessary.
7. Take the cakes out of the silica moulds, or using a round cookie cutter cut out circles of the cake from the normal baking tray. Spread the butter icing on top of the cakes.
8. Optional decorating is to add a mini carrot on top of each of the small cakes. This can be done either if the carrot decorations are bought or they can be made.
9. Food colouring may be used to dye the fondant icing the relevant colours. Create the carrot pieces and put on top of the cakes.