I'm so often disappointed when presented with a little weeny cake that makes your heart melt but doesn't quite do the same in the mouth. Too often they've dried out already or just had that minute too long in the oven. BUT I promise, shrink your favourite carrot cake recipe (must be made with oil, not butter) and the results will be very pleasing. I cooked mine at 180C for 12 minutes in silicone moulds. Make sure you top them with cream cheese icing with a little lemon zest in the mix!