Mini carrot cakes

Mini carrot cakes

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These beautifully presented mini carrot cakes are a great party entertainer.

The ingredient of Mini carrot cakes

  1. 1/3 cup rice flour
  2. 1/3 cup gluten-free cornflour
  3. 1 1/2 tablespoons mixed spice
  4. 2 tsp gluten-free baking powder
  5. 1 teaspoon bicarbonate of soda
  6. 2 cups almond meal
  7. 1 cup brown sugar, firmly packed
  8. 2 carrots, peeled, grated
  9. 2/3 cup walnuts, chopped
  10. 4 eggs, separated
  11. 250g reduced-fat cream cheese, at room temperature
  12. 1/2 cup gluten-free icing sugar
  13. 1 tablespoon orange juice

The instruction how to make Mini carrot cakes

  1. Preheat oven to 160C. Line a 12-hole muffin pan with paper patty cases.
  2. Sift flours, spice, baking powder and soda into a bowl. Stir in almond meal, sugar, carrot, half the walnuts and all the egg yolks. Mix well.
  3. In a large, clean bowl, using an electric mixer, beat egg whites, until stiff peaks form. Lightly fold into cake mixture.
  4. Spoon evenly into cases until 2/3 full. Bake for 20-25 mins until cooked when tested. Cool in pan for 5 mins before turning onto a wire rack to cool completely.
  5. To make cream cheese icing, beat cream cheese, icing sugar and orange juice in a bowl until well combined. Chill until required. Spread evenly over cakes. Sprinkle with remaining walnuts.

Nutritions of Mini carrot cakes

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calories: https://schema.org
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