Mini carrot cake with walnuts, spices and Fleur de sel
Serves
8
Difficulty
Easy
Preparation
30 min
Cooking
30 min
Budget
Inexpensive
Ideal with Fleur de sel
Ingredients
- 300 G DE CAROTTES
- 250 G DE FARINE SEMI-COMPLÈTE
- 250 G DE FARINE SEMI-COMPLÈTE
- 150 G D’HUILE VÉGÉTALE TYPE
- 4 OEUFS
- 140 G DE RAISINS BLONDS SECS ET CERNEAUX DE NOIX
- 2 C À C DE MÉLANGE 4 ÉPICES (ÉVITER LES NOTES ANISÉES)
- 1 SACHET DE LEVURE CHIMIQUE
- 1 PINCÉE DE FLEUR DE SEL LE GUÉRANDAIS
- 150 G DE FROMAGE TYPE PHILADELPHIA OU CREAM CHEESE
- 25 G DE BEURRE DOUX À TEMPÉRATURE AMBIANTE
- 50 G DE SUCRE GLACE
Preparation
-
In a bowl, whisk together the eggs and sugar.
-
Once the mixture is smooth, add the oil, flour, baking powder, spices and Le Guérandais Flower of Salt, then whisk well.
-
Next, rinse and grate the carrots before blending them into the mixture.
-
Add the raisins and 2/3 of the chopped walnuts (keep a few kernels to decorate the mini cakes).
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Pour the mixture into individual cake moulds 2/3 of the way up.
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Bake for 30 minutes at 180° ( th 6).
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While the cakes are baking, prepare the icing by mixing the cheese, butter and powdered sugar (set aside).
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Remove from the oven and allow the cakes to cool before covering with icing. Finish by adding a few walnut kernels.
Bon appétit!
Tips:
- Depending on intolerances or what's left in the cupboard, nuts can be replaced by almonds or hazelnuts, and oil by plant-based milk, for example.
- This recipe can also be adapted to a large baking tin, in which case add 10 to 15 minutes baking time in a 165° oven.
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