Easter Brunch Tea: Little Lemon Carrot Cakes

These little cakes are light, not heavy as some carrot cakes can be. They are perfect in case the Easter Bunny happens by.

1 ½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
¼ cup milk
1 ½ cups finely shredded carrot
1 teaspoon finely shredded lemon peel

Grease and flour a muffin tin or mini fluted baking pan. Stir together flour, baking powder, soda and salt. In a mixer bowl beat butter for 30 seconds. Add sugar and vanilla, beat till fluffy. Add eggs, one at a time, beating well after each. Add flour mixture and milk alternately to beaten mixture, beating on low after each addition, just till combined. Stir in carrot and lemon peel.

Divide batter among prepared pans. Bake in 350ยบ oven 20 to 25 minutes. Cool in pans on rack 5 minutes. Remove cakes and spoon glaze over warm cakes. Cool completely. Makes 12.