Mini carrot cake with walnuts, spices and Fleur de sel
Serves 8
Difficulty
Easy
Preparation
30 min
Cooking
30 min
Budget
Inexpensive
Ideal avec Fleur de sel
Ingredients
Serves 8
For the carrot cake:
- 300 G CARROTS
- 250 G SEMI-COMPLETE FLOUR
- 250 G SEMI-COMPLETE FLOUR
- 150 G VEGETABLE OIL
- 4 EGGS
- 140 G RAISINS AND WALNUT KERNELS
- 2 TBSP 4-SPICE BLEND (AVOID ANISEED NOTES)
- 1 SACHET BAKING POWDER
- 1 PINCH LE GUÉRANDAIS FLEUR DE SEL
For the glaze :
- 150 G PHILADELPHIA OR CREAM CHEESE
- 25 G SOFT BUTTER AT ROOM TEMPERATURE
- 50 G POWDERED SUGAR
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).
-
Pour the mixture into individual cake moulds 2/3 of the way up.
-
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).
-
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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