Name: Mini Carrot Cakes with Mascarpone Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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; 1 cup (250 ml) mascarpone; 1 cup (250 ml) 35% cream; 1/4 cup (35 g) icing sugar; 1/2 lemon, zest finely grated; Slices of orange macerated in cinnamon and lemon

Preparation

Mini Cakes
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour six 3/4 cup (180 ml) ramekins. Set aside on a baking sheet.
- In a bowl, combine the flour, baking powder, baking soda and cinnamon. Set aside.
- In another bowl, whisk the eggs, brown sugar, oil and zests with an electric mixer until smooth. With the electric mixer on low speed, add the dry ingredients, alternating with the orange juice. Using a wooden spoon, mix in the carrots and nuts. Divide the batter among the ramekins.
- Bake for about 30 minutes or until a toothpick inserted in the centre of a cake comes out clean. Let cool. Unmould and let cool completely on a wire rack.
Mascarpone Cream
- In a bowl, whisk all the ingredients together with an electric mixer until soft peaks form.
Assembly
- Cut the cakes in half horizontally. Spread half of the cream over the cake bottoms and close with the tops. Garnish the cakes with the remaining cream. Top with the macerated orange slices.
- The mini cakes will keep for 2 days in the refrigerator.

Mini Carrot Cakes with Mascarpone Cream

Categories

Ingredients

Mini Cakes

Mascarpone Cream

Assembly

Preparation

Mini Cakes

Mascarpone Cream

Assembly

Personal Note