Mini carrot cakes with white chocolate coconut frosting
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.servingdumplings.com.
Cooking tools:
- Hand mixer
- Kitchen scale
- Double boiler
- Cake pan
- Microplane
- Cooling rack
- Grater
- Oven
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Refrigerator
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
- 200 g natural Philadelphia cheese
- 100 g white chocolate
- 50 g grated coconut
- 1 heaped tablespoon icing sugar
- 3 tablespoons milk
- 2 tablespoons butter
- orange zest for sprinkling
- chopped walnuts to sprinkle
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