Well I think you have all guessed now… I love a mini cake 😂😂
So time to give the oh so not humble 😂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 😂😂
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 😜😜
recipe
Golden Carrot Cake GF, DF V
Individual Light Carrot Cake packed full of fruit and an Orange Flavoured Cream Cheese Frosting
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
- Pre heat your oven to 160 C fan / 180 C Standard / 350 F
- Grease and line the baking tray with parchment
- Peel and grate the carrot and weigh out 125 g
- Cut the pineapple and apricots into 1 cm chunks and add it to a bowl along with the carrot and the sultanas
- Add half the zest of the orange and 3 tbsp of orange juice set aside
- Weigh the flour , add bicarb , xanthan ( If using ) nutmeg , and cinnamon , whisk and then sieve
- 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
- Gradually add the yogurt beating in well between each addition
- Fold in the sieved flour combo with a large spoon or spatula until you can see no streaks of flour
- Add the carrot mixture and stir until combined
- Transfer to the thick and sticky mixture to the tin and smooth Yes this in is 20 cm x 20 cm it was my test cake !!!
- 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
- Remove from the oven and place the tin on a rack to cool
- Make the buttercream. Add the butter to a stand or hand mixer and whisk on low until the butter is smooth
- Sieve the icing sugar and add to the butter a little at a time
- Once it is all incorporated turn the mixer to medium and mix for two minutes until smooth and creamy
- Add 2 tbsp Orange juice and Cream Cheese Flavouring whisk until fully Incorporated and smooth ( place in fridge covered until ready to use )
- Assemble the cakes
- Using a 2 or 2 1/2 in ( 5/6 cm )cutter cut rounds of cakes and transfer to a clean surface
- 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 !!)
Hope you enjoyed the post
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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 💜💜
Please Share
Clares Cauldron 
They look so beautiful. It would be almost pitty to eat them.. Almost 🙂
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Never to beautiful to eat ….. that’s a sin 🤣🤣
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I love it! I’ve always been scared to tackle carrot cake, but i def want tl try this! Ps what can i sub for the apricots? I dont get them in my country easily…
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Thank you. You could sub with any semi dried fruits , sultanas , cranberries , raisins would work well too 💜
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