• 1 Rating

Miniature carrot cakes are packed with walnuts, raisins, and carrots, and topped with a lemony icing.

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Recipe Summary

Servings:
20
Yield:
20 small cakes
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Carrot cake: Mix the butter and the crushed walnuts in a sauce pan and warm slightly until butter softens. Set aside. Beat the sugar and the eggs with a mixer until it starts forming bubbles. In another bowl, mix the almond flour, baking powder, salt and flour. Blend with egg and sugar mixture until no lumps remain. Add the butter mixture, grated carrots, Maille® Old Style mustard, crushed walnuts, raisins, citrus fruit zests, cinnamon, ginger and chopped grains of coriander and mix everything carefully together. Divide mixture into small silicone cooking molds.

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  • Cook in a 375 degrees F oven for 15 minutes (depending on the size of the cake molds). Once cooked, remove the cakes from the molds and let them cool down all the way.

  • Icing: Mix all the ingredients together. Cover the mini carrot cakes with icing and let them harden for 2 hours in the open air.

Nutrition Facts

176 calories; protein 4g 8% DV; carbohydrates 19.8g 6% DV; fat 9.7g 15% DV; cholesterol 55.5mg 19% DV; sodium 225.6mg 9% DV. Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
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