Miffy's Carrot Cake

Original recipe from: Inspired Taste

Adapted for use with BRUNO Double Grill Sand Maker in Miffy

It's 21st June and we all know what today is...

Happy Birthday, Miffy~♪

We thought about how to celebrate and decided that there's no better way than to combine two of Miffy's favourite things - 

🥕Carrots and cake🎂

This recipe makes about 15 small miffy cakes that are soft and moist on the inside.

We love the inclusion of pecans as it adds a great crunch, but you can opt it out or swap some raisins in instead.

Enjoy the carrot cakes as they are or take the extra step - we highly recommend doing so - and make the super yummy cream cheese frosting to go along~ 


Carrot Cake Batter Cream Cheese Frosting
160g Plain Flour 113g Cream Cheese (softened)
1 Tsp Baking Soda 57g Unsalted Butter (softened)
1/4 Tsp Salt

1½ cups Powdered sugar±

(adjust according to preferred consistency)

3/4 Tsp Cinnamon Powder
1/2 Cup Vegetable Oil
150g Sugar
1 Tsp Vanilla Extract
2 Eggs (Room Temp)
2-3 Carrots (230g~ before peeling & grating)
32g Chopped Pecans



Carrot Cake

  1. Wash, peel, grate carrots and set aside
  2. In a bowl, mix flour, baking soda, salt and cinnamon powder
  3. In another bowl, mix oil, sugar, vanilla extract and eggs together
  4. Add 1/3 of the dry mixture to the wet ingredients and fold in gently. Repeat another 2 times till fully mixed 
  5. Fold in chopped pecans and carrots 
  6. Transfer batter to a beaker with a spout for easy pouring
  7. Prepare BRUNO Double Grill Sand Maker (GSM) with Miffy Cake Plate
  8. Preheat on MED for 10mins
  9. Once preheated, pour batter into moulds and fill it to the brim. Under-filling will affect the pattern imprint
  10. Close the GSM and bake on MED for 8-12mins
  11. Open at the 8mins mark to check if the cake is done.
  12. Poke with a skewer and if it comes out clean, it is ready. If not, continue baking till it is done. 
  13. Remove and place on cooling rack

Cream Cheese frosting

  1. Add softened cream cheese and butter to a large bowl and mix
  2. Then add in icing sugar little by little and mix
  3. Remember to scrape down the sides and bottom. Add more icing sugar for a thicker frosting. 
  4. Once done, transfer to ziploc/pipping bag 


  1. When the cakes are fully cooled, slice them into 2 halves
  2. Pipe on cream cheese frosting on one side
  3. Sandwich with the other side 
  4. For best results, keep in fridge overnight in an airtight container before serving~
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