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.