Mini Carrot Cakes with Mascarpone Cream

Mini Carrot Cakes with Mascarpone Cream

  • Preparation 30 min
  • Cooking 30 min
  • Cooling 1 h
  • Servings 6
  • Freezes Yes

Citrus fruit are the perfect antidote to winter: they fill the kitchen with a refreshing aroma and add colour to any dish. Orange is the star of these mini carrot cakes, in which they are thinly sliced and macerated in a spicy lemon syrup and served with mascarpone cream.

  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Mini Cakes

    • 1 1/4 cups (175 g) unbleached all-purpose flour
    • 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp ground cinnamon
    • 2 eggs
    • 1 cup (240 g) brown sugar, lightly packed
    • 1/2 cup (125 ml) canola oil
    • 1 orange, zest finely grated
    • 1/2 lemon, zest finely grated
    • 1/4 cup (60 ml) orange juice
    • 1 1/2 cups (165 g) carrots, finely grated
    • 1/2 cup (50 g) walnuts, roasted and chopped
  • Mascarpone Cream

    • 1 cup (250 ml) mascarpone
    • 1 cup (250 ml) 35% cream
    • 1/4 cup (35 g) icing sugar
    • 1/2 lemon, zest finely grated
  • Assembly

Preparation

  • Mini Cakes

  • Mascarpone Cream

  • Assembly

Personal Note