Mini carrot cakes
recipe
Mini carrot cakes
No commentsIngredients
1 medium carrot, grated
- 3 eggs, separated
- 100g (4oz) soft light brown sugar
- 2 tbs ground almonds
- finely grated rind of orange
- 100g (4oz) self-raising flour
- 1 tsp ground cinnamon
For the topping
- 175g (6oz) low fat soft cheese
- 2 tsp clear honey
Preparation:
20
Cook Time:
20
Total Time:
40min
Directions
More recipes like this
- Preheat the oven to 180C,350F, Gas Mark 4
- Put the egg yolks, sugar, ground almonds and orange rind into a bowl and whisk until thick and light.
- Sift the flour and cinnamon and fold into the mixture with the grated carrots.
- Whisk the egg whites until stiff and carefully fold them in half at a time.
- Spoon into muffin cases and bake in the oven for about 15-20 minutes
- Leave to cool for about 30 minutes, before icing.
- For the topping, beat together the cheese, honey and vanilla, spread over the cakes. Decorate with fondant icing carrots.
Source: Schwartz
Find more recipes
1 comment
Comments