Delightful mini layer carrot cakes slathered with a creamy coconut and white chocolate frosting. They’re absolutely tasty, soft, light, not too sweet and gluten free.
Ingredients
carrot cake
250 g carrots, finally grated
200 g ground almonds
50 g brown sugar
100 g sugar
pinch of salt
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon grated ginger
1/2 teaspoon grated nutmeg
zest from a 1/2 orange
1 teaspoon vanilla
4 organic eggs
1/2 cup chopped walnuts
butter to grease the pan
cream
200 g natural Philadelphia cheese
100 g white chocolate
50 g grated coconut
1 heaped tablespoon icing sugar
3 tablespoons milk
1 teaspoon vanilla
2 tablespoons butter
also
orange zest for sprinkling
chopped walnuts to sprinkle
Instructions
Combine the ground almonds with brown sugar, baking powder, cinnamon, ginger, orange zest, nutmeg and salt. Then add the grated carrots and stir.
In a separate bowl, beat the eggs with sugar and vanilla until light and fluffy. Add half of the almond carrot mixture and stir gently. Pour the rest of the mixture and stir again. Add the chopped walnuts and stir until combined.
Pour the batter into the buttered cake pans (eg. soufflé pans). Bake for 30 minutes at 180°C. Allow to cool completely.
In the meantime, make the cream. Place the Philadelphia cheese in a bowl. Dissolve white chocolate with butter and milk au bain marie. Then whisk with the cheese, grated coconut, vanilla and icing sugar. Set aside in the fridge.
Place a knife along the edges to loosen the cakes. Cut them in half, decorate with the coconut cream. Garnish with nuts and orange zest. Enjoy!
This looks great! Your recipe calls for 4 eggs, not 4 egg whites, yet your directions say to whip the eggs, sugar, and vanilla until white and fluffy. I’m assuming that means we should use 4 egg whites.
no, you should use 4 eggs and beat them with sugar until a light and fluffy mixture (:
I’ll change that, thanks Kristi!! so happy you like it!