Small Carrot Cakes
Small carrot cakes are a recipe with fresh ingredients from the tartlet category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 Carrots
- 1 vanilla pod
- 100 g butter
- 3 eggs
- 130 g sugar
- 150 g flour
- 75 g ground hazelnuts
- 2 tsp Baking powder
- a pinch of salt
- 0.5 tsp orange zest
- 1 tbsp orange juice
- 200 g whipping cream
- 12 marzipan carrots
Instructions
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1.
Preheat the oven to 160°C fan-forced. Peel, wash and finely grate the carrots on a kitchen grater. Split the vanilla pod lengthwise and scrape out the seeds. Melt the butter. Whisk the eggs with the sugar and vanilla seeds until frothy. Mix the flour with the hazelnuts, baking powder, a pinch of salt and orange zest; combine this dry mix with the melted butter, carrot shreds and orange juice into the egg-sugar mixture.
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2.
Distribute the batter into molds (e.g., silicone cups, about 100 ml capacity) and bake in the preheated oven for about 25 minutes (test with a skewer). Remove, let cool slightly, release from the molds and allow to cool completely. Whip the cream stiffly, fill a piping bag with a star tip and pipe small mounds onto each cake. Garnish with marzipan carrots and serve.
