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Mini orange almond and poppy seed cakes

Serves: 12
Prep: 20
Cook: 20

    The perfect little treat to spoil the family with or to serve at your next dinner party.


    • 3 eggs
    • 1 tsp orange rind
    • 1 cup sugar
    • 2 cups carrot, grated
    • 100g almond meal
    • 1 tbs poppy seeds
    • ¼ cup wholemeal plain flour
    • ½ cup wholemeal self-raising flour
    • 60g cream cheese
    • 1 tbs margarine
    • 1 tsp orange rind
    • 2 tbs orange juice
    • ¾ cup icing sugar


    1. Place eggs, rind and sugar in a large mixing bowl and beat with an electric mixer until light and creamy.
    2. Stir through carrot, almond meal, poppy seeds and sifted flours.
    3. Spoon mixture into holes of lightly greased friand or muffin pans and bake in a moderate oven, 180°C for 20 minutes. Cool.
    4. To make icing, beat cream cheese, margarine, rind, juice and icing sugar with an electric mixer until smooth. If too thick, add more juice. Allow cakes to cool before icing and decorate with toasted almond flakes if desired.


    • Store these delicious cakes in an airtight container for 3 days. 
    • Without icing, these cakes will keep in the freezer for 3 months.

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