Mini Carrot Cake with White Chocolate
Mini Carrot Cake with White Chocolate recipe idea. A mini Bundt shape bite for a fine dining dessert, topped with shaved white chocolate.
Mini Carrot Cake with White Chocolate
Bake this mini carrot cake with white chocolate shavings recipe idea for a fine dining dessert. Small enough to serve with any other sweetener you can add, otherwise a few shaved white chocolate shavings does the sweetness for this mini dessert. An oven cook and baking dessert.
FAQ’s
What is the fancy name for carrot cake?
Did you know that another name for carrot cake is a passion cake. Because of the added grated carrots and pineapple and coconut to the mixture.
Why is butter not used in carrot cake?
Carrot cake uses oil instead of butter, as it keeps the cake moist and in this way it will last longer. So it is an oiled based batter.
Why is carrot cake so good?
It is so good as most of flavor comes from the cinnamon and the brown caramelizing sugar, as well as the added pineapple crushed and desiccated coconut. Other spices added also make it more flavorful.
What should you decorate a carrot cake with?
Cream cheese frosting is the go to decoration for normal carrot cake, or butter cream icing. Even white shaved chocolate and other candy and sprinkles. For a mini carrot cake I would use minimum sweetness, for you to enjoy the full flavor of the fine dining mini bundt carrot cake for a dessert.
How to decorate small bundt cakes?
- sprinkle powdered sugar on top.
- A simple white glaze
- flavored or colored glaze.
- cream cheese frosting or icing.
- sprinkles
- coconut flakes or chocolate flakes
- small berry fruit.
- whipped cream
Ingredients
- flour
- bicarb of soda, baking powder, cinnamon
- salt
- brown sugar
- eggs
- olive oil or coconut oil
- carrots
- pineapple pieces
- desiccated coconut
- vanilla extract
- white chocolate
- mini bundt cake molds
For all the ingredient amounts and the instructions view the recipe attached.
flour, salt, baking powder, bicarb soda
grated carrots and pineapple
desiccated coconut
eggs, olive oil, vanilla extract
How To
Grease mini molds with spray and cook. In a large bowl add the flour, and the cinnamon with salt. Whisk to mix all together. set aside. (Adding bicarb of soda and baking powder later before mixing with wet ingredients)
In another medium bowl add the brown sugar (white or brown), eggs olive oil and vanilla essence. Mix with a mixer for 2 -3 minutes with medium speed until all is well blended.
Pour the wet mixture into the flour and mix with a mixer until all is combines and no dry mixture is at bottom of the bowl. Then add the carrots pineapple and coconut. Mix all in equally.
Pour into mini Bundt cake molds to three quarter and bake in a preheated oven 170 Deg. C for 20-25 minutes depending on the size of your Bundt cake molds. Checking that you do not over cook them.
Serve in a pretty bowl or plate and shaving thin pieces of white chocolate to decorate the mini bundt carrot cakes for a dessert.
The mini carrot cakes are small enough not to ice, or add some cream or some sieved fine sugar or icing with liquid.
These delicious tasty mini carrot cake are great for a fine dining dessert served on some appropriate dishes and garnished as you please. Here they are sweetened with shaving of white chocolate for that small touch of sweetness.
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Fine Dining Dessert Serving Dishes
A few purchase online links of Fine Dining Dessert Serving Dishes to choose from. Fine dining desserts must be presented well.
Mini Carrot Cake with White Chocolate
Mini Carrot Cake with White Chocolate recipe idea. A mini Bundt shape bite for a fine dining dessert, topped with shaved white chocolate.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 14
- Category: Desserts, appetizer, snack
- Method: Oven Baking
Ingredients
1. 2 1/2 Cups of Flour (325g)
2. 1 1/2 teaspoons of bicarb soda
3. 1 1/4 teaspoons of baking powder
4. 2 teaspoons of cinnamon
5. 1/2 teaspoon of salt
6. 2 cups of brown sugar (400g)
7. 4 large eggs
8. 1 cup of olive oil or coconut oil
9. 1 teaspoon of vanilla essence
10. 2 cups of grated carrots (180 g)
11. 3/4 cup of shredded coconut (50g) optional
12. 1 cup of chopped pineapple pieces (8 oz) or 1 can, with no liquid
13. 3/4 cup of chopped pecan nuts (Optional)
Small shaped molds for the mini carrot cakes.
White chocolate flakes.
The Cream Cheese Frosting (optional for topping)
Instructions
1. Preheat oven to 170 Deg. C (350 Deg. F)
2. Grease mini molds with spray and cook.
3. In a large bowl add the flour, and the cinnamon with salt. Whisk to mix all together. set aside. (Adding bicarb of soda and baking powder later before mixing with wet ingredients)
4. In another medium bowl add the sugar, eggs olive oil and vanilla essence. Mix with a mixer for 2 -3 minutes with medium speed until all is well blended.
5. Then you whisk in the bicarb of soda and the baking powder in the flour. Pour the wet mixture into the flour and mix with a mixer until all is combines and no dry mixture is at bottom of the bowl.
6. Then add the carrots pineapple and coconut. Mix all in equally.
7. Pour this mixture in the small shaped molds, to 3/4 full.
8. Place in the preheated oven and bake for 20-25 minutes. (test with a clean knife if the mixture is cooked and no wet ingredient is left on the knife.)
9. Take out and leave in the mold for a 1-2 minutes and leave to cool on a cooler rack, then remove them from the mold to cool further.
