Today's recipe is one of my favorites. I usually do cupcakes instead but I wanted to give it a different form today.
It is actually delicious; the cake is spongy and the cream cheese frosting is really light, very different from the usual-4-cups-of-sugar recipes that you can find everywhere.
Mini carrot-and-walnuts cake with cream cheese frosting
(yields 1 mini cake or 8 cupcakes)
- 80 mL soft olive oil (or sunflower)
- 55g white sugar
- 25g brown sugar
- 1 medium egg
- 100g shredded carrot
- 30g walnuts (extra for the topping)
- 110g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 112g cream cheese
- 50g white sugar
- ½ teaspoon vanilla extract
- 240mL thick cream
- Pre-heat the oven at 180ºC (355ºF).
- Shred the carrots and chop the walnuts. Set aside.
- In a bowl, mix oil, sugar and egg. Whip until smooth.
- Sift flour, baking powder and baking soda in another bowl. Add to the previous mix and whip until smooth.
- Add carrot and walnuts to the mix. Stir.
- Put the mix on the mold (28 cm of diameter) and bake for 25 minutes, until when inserting a toothpick in the center, it comes clean. (If you make cupcakes instead, the baking time is the same).
- Cool down on a wire rack.
- Cut the circles with the cutting form.
You will have lots of spare cake so in the next post I will show how to do cake-balls with it.
Directions for the frosting:
- Whip up cream cheese, sugar and vanilla with an electric mixer until smooth.
- Add the cream and whip it until it forms peaks.
- Put in a pastry bag and decorate the cake.
This frosting, apart from being less sugary, is really sturdy so it's great for a layer cake like this one. Once you have done the first layer, put the second circle on top of it and repeat.
You can put some chopped walnuts on it as a topping.
And that's it for today, I hope you enjoyed it! Here's the
with the recipe.