Mini Carrot Cakes

Name: Mini Carrot Cakes
Ingredients: 5 3/8 tablespoons coconut oil; 5 1/2 tablespoons brown sugar; 1 egg; 4 tablespoons maple syrup; 3/4 cup self rising flour; 1/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sichuan pepper; 1/2 teaspoon nutmeg; 2 3/16 cups carrots coarsely grated; 3 7/8 tablespoons walnuts or hazelnuts, chopped; 4 1/4 tablespoons raisins; 1 3/8 tablespoons softened butter; 4 1/8 tablespoons cream cheese; 7/8 cup icing sugar; 1 9/16 tablespoons vanilla Madagascar

16 ingredients

13 steps

Ingredients

5 3/8 tablespoons coconut oil
5 1/2 tablespoons brown sugar
1 egg
4 tablespoons maple syrup
3/4 cup self rising flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sichuan pepper
1/2 teaspoon nutmeg
2 3/16 cups carrots coarsely grated
3 7/8 tablespoons walnuts or hazelnuts, chopped
4 1/4 tablespoons raisins
1 3/8 tablespoons softened butter
4 1/8 tablespoons cream cheese
7/8 cup icing sugar
1 9/16 tablespoons vanilla Madagascar

Directions

1

Preheat oven to 180 degrees Celsius.
2

Cake Preparation:
3

Butter 8 small cake pans.
4

Whisk the coconut oil, sugar, and egg in a small bowl until the mixture is thick and pale.
5

Add the maple syrup.
6

Sift the flour, baking soda, ground cinnamon, Sichuan pepper, and nutmeg together.
7

Transfer maple mixture to larger bowl and add the grated carrots, walnuts, raisins, and mix well.
8

Mix in the sifted dry ingredients.
9

Pour the mixture into the molds and bake for about 20 minutes.
10

Let stand for 5 minutes before removing from molds and placing on cooling rack.
11

Prepare the icing by whisking the butter and cream cheese until the mixture is smooth.
12

Continue whisking, add the icing sugar and vanilla.
13

Ice the cool cakes using a pastry bag or directly using a small spatula.