Creamy carrot cakes
Discover delicious moist mini carrot cakes spiced with warm flavors, topped with a creamy fresh cheese frosting, perfect for a gourmet dessert or an elegant snack.
8 people
Easy
€€ - €€€
310 kcal/serving
Préparation
Preheat the oven using conventional heat, Th 6 or 180°C.
In a mixing bowl (Éco saladier Clarence+ 2.4 l), mix (Flexible whisk) the flour, brown sugar, baking powder, cinnamon, ginger, salt, oil, and eggs. The batter should be smooth.
Add the peeled and grated carrots (Peeler and Grate n store) and mix well.
Divide the mixture into the Egg Mold placed on the cold oven rack, then bake for about 30 minutes, low in the preheated oven.
Let rest for 10 minutes before unmolding.
Whisk (Speedy Chef 2, speed 1) the cream cheese, vanilla, and powdered sugar.
Add the melted butter and whisk well until the mixture is well whipped.
Immediately fill the carrot cakes cut in half lengthwise with this cream, then decorate them with the remaining cream.
Variation: add coarsely chopped hazelnuts, walnuts, pecans... to the batter.
Ustensiles
Ingrédients
- 100 g of flour
- ½ tsp of baking powder
- 80 g of brown sugar
- 1 tsp of ground cinnamon
- 1 tsp of ground ginger
- Salt
- 5 tbsp of oil
- 2 eggs
- 150 g of carrots
- Cream
- 100 g of cream cheese
- 1 pinch of vanilla powder
- 100 g of powdered sugar
- 50 g of melted butter