Instructions :
Make the Carrot mini cakes
Heat oven to 180 C / 356 F
Prepare your mini Bundt tin eg. Silikomart fantasy mini bundt mold.
Shred carrot fresh and bring all ingredients to room temp
Whip oil, egg and the 2 different kinds of sugar with an electric hand mixer for a minute or two until slightly increases in volume
Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) and fold in by hand using a rubber spatula
Fold in shredded carrot and toasted & chopped walnut
Pipe cake batter into your Silikomart fantasy mini bundt mold equally between the 6 cavities
Bake for 25 min or until skewer inserted comes out clean
Let the mini cakes cool in the mould then chill them before frosting
Cream cheese frosting
Cream powdered sugar and cream cheese for a minute or two with the help of an electric hand mixer until frosting becomes creamy. To do overbeat
Candied carrot slices
Make a simple syrup by boiling water and sugar together
Slice a carrot into thin, even slices and boil in the syrup for 5-10 minutes, until syrup thickens
Pre-heat oven to 100C / 212F. Place the pre-cooked carrot slices onto a parchment paper or a silicone baking mat and dry them in the oven for 30 minutes
Let the carrot slices cool then make a swirl out of them
Decoration
Pipe Cream cheese frosting on top of chilled mini cakes, sprinkle with walnut and decorate with candied Carrot slices
The Carrot mini cakes are the best eaten fresh. Can be stored in the fridge for 1-2 days
ADVERTISEMENT
