Mini birthday carrot cakes

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I wasn’t actually planning to prepare any special cake for the 3 months of our boy (being that busy and tired all the time…). Neither was I even thinking to buy one: this would have been an admission of my failure as a baker. But two days before The Day, during a random shopping at a random store, I found a set of very nice mini silicon tart tins. They were so nice that I couldn’t resist buying them and trying them as soon as possible. And in fact I had an occasion!
The idea for the carrot cakes came up from nowhere: I just remembered that I have never baked a carrot cake before but I had memories of eating such dessert and liking it. I found this recipe which really turned out to be very successful (even with some modifications from my side). But I didn’t want just an ordinary carrot cake – I wanted to make 6 mini cakes and they had to be special. So I thought that blueberry jam and white chocolate frosting would go very well with the carrot cakes.
I can seriously say that this is one of my best baking improvisations ever. The cakes (which can be easily prepared as one single big cake) became really tasty. I even managed to make some marzipan carrots for decoration (not the most beautiful I’ve seen but still quite decent).
We celebrated very happily with these nice and tasty cakes. I also made some nice pictures to remember the day 🙂
Here is the recipe. I made a half yield of the cake batter but it was still too much for the 6 tart tins, so I baked also 4 muffins with the rest of it.

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Ingredients for the cakes:
1 cup flour
300g carrots, finely grated
½ cup almond flour
½ cup white sugar
½ cup muscovado sugar
¼ teaspoon ground nutmeg
½ teaspoon cinnamon
⅓ cup sunflower oil
3 eggs
1-2 ground cloves
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
vanilla extract

Ingredients for the frosting:
3 tbs blueberry jam
80 g white chocolate
2 tbs sour cream
1 tbs confectioners sugar
200 g cream cheese

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Method:
Grease and coat with flour 6 small tart tins or one big tart tin (preferably the tins should have an indented bottom so when the prepared cakes are turned around the filling can fit inside).
In a large bowl combine oil, white sugar and muscovado sugar and mix them until smooth. Add in the eggs and the vanilla extract and mix until homogeneous.
In a separate bowl combine flour, almond flour, cinnamon, baking soda, salt, baking powder, nutmeg and ground cloves. Add the dry ingredient mixture to the moist one and whisk until homogeneous. Add the carrots and stir until combined.
Preheat oven to 180°C. Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the middle of the cakes comes out clean. Remove cakes from oven and let them cool before taking them out of the tins.
In the meantime make the frosting. Melt the white chocolate in a bowl over a simmering water. Combine melted chocolate with cream cheese, confectioneers sugar and sour cream. Whisk until smooth and let cool for around ½ hour before topping the cakes.
Remove the cakes from the tins and smear the indent of each one with ½ tbs heated blueberry jam. Use a spoon to pour a bit of the cooled frosting on top of the jam and spread around. The frosting will be still relatively liquid, so don’t put it all on the cakes at the same time if you don’t want it to leak out. Let the first part of the frosting cool on the cakes in the fridge for ½ to 1 hour and then add more frosting on top. Repeat the process again if necessary.
Keep the cakes in the fridge before serving.

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