Mini Carrot Cakes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and finely grate the carrots. Put flour, baking powder, sugar, vanillin sugar, salt and cinnamon in a mixing bowl and mix well. Add oil and stir in. Stir in the eggs one by one. Add carrots, ground and chopped almonds to the dough

2. 2

   Pour the dough into a greased, floured fat pan of the oven, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven and let it cool down on a cake rack. Cut the cake plate in half once, remove from the fat pan

3. 3

   Cream cheese, butter and 5 tablespoons of cream with the whisk of the hand mixer until smooth. Add icing sugar and whisk until thick and creamy. Spread about half of the mixture on one base, place the other half on top and chill. Chop the chocolate. Bring 150 g whipped cream to the boil, remove from the heat. Melt the chocolate in it, let it cool down

4. 4

   Cut the cake into approx. 15 cubes (each approx. 5.5 x 5.5 cm). Spread the rest of the cream on top. Serve with the chocolate sauce

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
610 kcal

CARBS
46 g

FATS
43 g

PROTEINS
11 g