Mini carrot cake aux noix, épices et Fleur de sel
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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

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

  1. In a bowl, whisk together the eggs and sugar.

  2. Once the mixture is smooth, add the oil, flour, baking powder, spices and Le Guérandais Flower of Salt, then whisk well.

  3. Next, rinse and grate the carrots before blending them into the mixture.

  4. Add the raisins and 2/3 of the chopped walnuts (keep a few kernels to decorate the mini cakes).

  5. Pour the mixture into individual cake moulds 2/3 of the way up.

  6. Bake for 30 minutes at 180° ( th 6).

  7. While the cakes are baking, prepare the icing by mixing the cheese, butter and powdered sugar (set aside).

  8. 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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