Mini carrot cakes with white chocolate coconut frosting - Serving Dumplings
Delightful mini layer carrot cakes slathered with a creamy coconut and white chocolate frosting. They're absolutely tasty, soft, light, not too sweet and gluten free.
Ingredients
- 250 g carrots, finally grated
- 200 g ground almonds
- 50 g brown sugar
- 100 g sugar
- pinch of salt
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon grated ginger
- 1/2 teaspoon grated nutmeg
- zest from a 1/2 orange
- 1 teaspoon vanilla
- 4 organic eggs
- 1/2 cup chopped walnuts
- butter to grease the pan
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