DessertsRecipes

Easy Mini Carrot Cakes

by Micaela Harrasser

These cakes just take me back to my childhood, where sometimes I would get a Camilla for my afternoon snack (known as ‘merenda’ in italian): these little sweet snacks are bombs of flavor, where the carrot notes mix perfectly well with the orange and almond ones, creating this glorious, perfectly balanced mini cake that is made to impress your family and friends! You can serve them as a light dessert, or together with coffee or tea.

For the zest, as always remember to go for an organic/bio fruit as it will lack all harmful pesticides/etc. on the skin!

I am currently working on a vegan version (i.e. without egg) so stay tuned! 😀

[rating]

Easy Mini Carrot Cakes

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Ingredients for 8 mini cakes:

  • 1 large egg about 65g
  • 1 medium organic/bio orange zest + juice (60g)
  • 50g flavorless oil (seed-based)
  • 75g blanched almonds to ground, or almond flour
  • 135g normal white flour
  • ½ tsp vanilla bean paste
  • 8g fast-action yeast
  • 115g carrots cleaned and peeled
  • Pinch of salt
  • 100g sugar

Instructions

  1. Set the oven to 180C.
  2. In a stand mixer with the blades, ground the almonds to a fine powder. Otherwise use almond flour directly.
  3. Peel, wash and weight the carrots.
  4. Using the same food processor, blitz the carrots into fine bits. I like mine not too fine/mushed so that you can still see the small orange bits into the cooked cakes.
  5. In a bowl, sieve the flour + yeast, then add the almond flour and the orange zest.
  6. In a separate and big bowl, crack the egg and combine it with the sugar and vanilla paste.
  7. Mix very well with a whisk, spatula or electric mixer.
  8. Add the orange juice and the oil and mix very well, followed by the carrots.
  9. Add the dry ingredients a third at time: this will help getting the dry bits incorporated without getting lumps.
  10. Lightly oil the muffin tin/small cake tin of choice, and fill it up to ¾ with the batter.
  11. Place it in the oven and cook for 25 min or until the inside is fully cooked (dry skewer test) and the tops are very lightly browned.
  12. Wait until fully cooled down before removing from the mold, cover with a light layer of icing sugar, and enjoy!

Notes

Storage: You can store it in an airtight container for up to 2 days (after, they’ll still be tasty just a bit dry and hardened).

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