Juicy Carrot Mini Cakes
45 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 1 medium carrot (approx. 70 g)
- 40 g wholemeal spelt flour
- ½ tsp baking powder
- 1 egg (size M)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- 2 tbsp liquid honey (for dough and topping)
- 1 pinch of salt
- 50 g natural cream cheese
- 1 tsp lemon juice
Preheat the oven to 170 °C top/bottom heat. Prepare two small ramekins with a capacity of approx. 200 ml and place them on a baking sheet. Prepare a medium-sized bowl.
Prepare the dough: Peel the carrot and grate it finely into the prepared bowl. Add wholemeal spelt flour, baking powder, egg, ground cinnamon, nutmeg, ginger, half of the honey (1 tbsp) and a pinch of salt, and stir to form a smooth dough. Fill the dough evenly into the ramekins and bake in the preheated oven at 170–175 °C for approx. 25–30 minutes. Remove the cakes from the oven and let them cool in the ramekins for at least 30 minutes.
Meanwhile, prepare the topping: In a small bowl, stir cream cheese, the remaining honey (1 tbsp) and lemon juice until smooth. Spread the cream over the completely cooled cakes and serve.
Chef's tip
For an extra fine touch, the mini cakes can be dusted with a pinch of cinnamon before serving.
Nutritional values
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