Mini Carrots !!

Mini Carrot Cakes with Orange ‘Cream Cheese ‘ Frosting
Gluten Free , Vegan , Nut and Cocount Free

Well I think you have all guessed now… I love a mini cake πŸ˜‚πŸ˜‚

So time to give the oh so not humble πŸ˜‚Carrot Cake a pimped cake makeover

This cake is a tray bake but I’ve taken it one step further , you can of course leave it in one piece , but for me the mini offers more elegance and portion control

The Original Recipe I made a few years ago , just GF and its original source is out of The Great British Bake Off Big Book of baking

Infact it was one of the first Challenge Cakes with my Online Baking Group

But its that good it needed a full intolerance make over in every way

The Cauldron Apprentice like Carrot Cake but shes no nut lover ( luckily no one in The Cauldron has Nut Allergies ) but mindful of the stance of no hidden ingredients this carrot cake is nut free too

So hence we have also ended up with a buttercream topping , using a cream cheese flavouring, I wanted to avoid nuts and coconut

After all Coconut Carrot Cake is a completely different bake in my book !!!!

And a possible blogpost πŸ˜‚πŸ˜‚

So here you go , as every blogger in the world wide web has a carrot cake recipe stating ‘The Best ‘

I’m just stating every one should eat cake and can with this carrot cake 😜😜

Pretty as A Picture ….Well I think so !!!

Golden Carrot Cake GF, DF V

Individual Light Carrot Cake packed full of fruit and an Orange Flavoured Cream Cheese Frosting


Baked in a 32 cm x 19 x 5 cm traybake or brownie tin and a 2 or 2 1/2 in ( 5/6 cm )cutter


Ingredients

  • 3 medium carrots ( 180 g ) peeled and coarsely grated
  • 100 g of tinned pineapple ( Chunks or rings )
  • 40 g soft dried apricots
  • 50 g sultanas
  • 1 large orange
  • 150 g dairy free / vegan butter ( I used flora plant based unsalted ) room temperature
  • 250 g caster sugar
  • 120 g dairy free yogurt ( I used alpro soya ) room temperature
  • 275 g Gluten Free Flour blend ( If not using your own I recommend dove Farms Free plain UK or Pillsbury US )
  • 1/4 tsp xanthan gum ( Omit if your flour blend contains it )
  • 1/4 tsp of freshly grated nutmeg
  • 1/2 tsp Cinnamon
  • 1 1/2 tsp bicarbonate of soda
  • —–For the Frosting
  • 120 g Dairy Free / Vegan Butter
  • 300 g Icing / confectioners sugar
  • 2 tbsp Orange Juice
  • Cream Cheese flavouring to taste ( I used Foodie Flavours Cream Cheese 25 drops )

Directions

  1. Pre heat your oven to 160 C fan / 180 C Standard / 350 F
  2. Grease and line the baking tray with parchment
  3. Peel and grate the carrot and weigh out 125 g
  4. Cut the pineapple and apricots into 1 cm chunks and add it to a bowl along with the carrot and the sultanas
  5. Add half the zest of the orange and 3 tbsp of orange juice set aside
  6. Weigh the flour , add bicarb , xanthan ( If using ) nutmeg , and cinnamon , whisk and then sieve
  7. Put the room temperature butter and caster sugar into the bowl and with a stand or hand mixer mix on medium high until pale and fluffy , about 4 minutes
  8. Gradually add the yogurt beating in well between each addition
  9. Fold in the sieved flour combo with a large spoon or spatula until you can see no streaks of flour
  10. Add the carrot mixture and stir until combined
  11. Transfer to the thick and sticky mixture to the tin and smooth
  12. Yes this in is 20 cm x 20 cm it was my test cake !!!

  13. Bake in the oven for 30 minutes until the cake is golden brown and a cocktail stick or cake tester comes out clean from the middle
  14. Remove from the oven and place the tin on a rack to cool
  15. Make the buttercream. Add the butter to a stand or hand mixer and whisk on low until the butter is smooth
  16. Sieve the icing sugar and add to the butter a little at a time
  17. Once it is all incorporated turn the mixer to medium and mix for two minutes until smooth and creamy
  18. Add 2 tbsp Orange juice and Cream Cheese Flavouring whisk until fully Incorporated and smooth ( place in fridge covered until ready to use )
  19. Assemble the cakes
  20. Using a 2 or 2 1/2 in ( 5/6 cm )cutter cut rounds of cakes and transfer to a clean surface
  21. Pipe rosettes on half the cakes , place an un icing round on the top and and pipe a further rosette on the top , making a mini cake and decorate as desired

So there you go ……easy as

You will see in the next few pics some impromptu fondant carrots

You try buying them Gluten Free and Vegan, they don’t exist , so this are homemade with the aid of a carrot mould ( My moto if you cant but it make it !!)

Afternoon tea Worthy
Oh yes Please !!!!
Home made Carrot Cake with Homemade Carrots πŸ˜‚
You Know you want too….you really do !!!
Look at that Crumbporn !!
That’s us sorted for supper !!!

Hope you enjoyed the post

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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Feel free to let your fingers do the talking and share this amongst your family and friends, especially the intolerant ones πŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

2 thoughts on “Mini Carrots !!”

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