Small carrot cakes with clementine

Name: Small carrot cakes with clementine
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 150 g Carrots; 1 Organic Clementine; 100 g soft butter; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 100 g Chocolate droplets; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

150 g Carrots
1 Organic Clementine
100 g soft butter
100 g Sugar
1 pinch Salt
2 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
100 g Chocolate droplets
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Peel, clean and finely grate the carrots.
2
Wash clementine hot, grate dry, grate peel thinly, halve fruit and squeeze juice.
3
Cream butter, mandarin peel, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.
4
Mix flour and baking powder. Add mandarin juice, grated carrots and flour mixture and stir in. Fold in the chocolate drops. Divide the dough into 6 greased and floured box-shaped cups (each approx. 6 x 9 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.
5
Let the cakes rest in the moulds for about 5 minutes, then turn them over. Let them cool down and dust them with icing sugar if necessary.