Ingredients for about 9 mini-cakes:
35g walnuts, chopped
125 carrots, finely grated
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
2 small eggs (45g each with shell)
3/4 tsp vanilla extract
1 - Whisk eggs for about a minute or so till fluffy.
2 - Gradually add sugar till mixture is light coloured.
3 - Gradually add oil and vanilla, and mix well.
4 - Add flour and other powdered ingredients and mix till just incorporated.
5 - Fold in nuts and carrots.
6 - Bake at 180 degC for about 18 min. Cool completely before frosting.
Cream Cheese Frosting:
(Only about half was used for these 9 mini-cakes.)
100g cream cheese
100g icing sugar
1/2 tsp vanilla extract
zest of half a lemon
* Make sure all ingredients are at room temperature.
1 - With a mixer, beat cream and butter on low speed till smooth and creamy.
2 - Gradually add icing sugar and blend till well combined.
3 - Add vanilla and lemon zest.
When cakes are no longer warm, generously spread cream cheese frosting on top of each cake and top with a nice looking walnut. What a huge difference a little frosting makes!