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Carrot Cake-ies with ermine frosting
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
bowl (large), 2 whisks, 3 bowls, rubber spatula, airtight container, saucepan, fine sieve (optional), plastic wrap, hand mixer with beaters, oven, baking sheet, parchment paper, ice cream scoop, wire rack
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How-To Videos
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Nutrition per serving
Step 1/ 13
- 22⅞ g flour
- 16⅔ g caster sugar
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ⅛ tsp ground cinnamon
- ⅛ tsp salt
- bowl (large)
- whisk
Whisk together the flour, sugar, bicarbonate of soda (baking soda), baking powder, cinnamon and salt. Set aside.
Step 2/ 13
- 8⅓ g chopped walnuts
- 6¼ g unsweetened shredded coconut
- 6¼ g raisins
- 16⅔ g carrots
- bowl
In another bowl, combine the walnuts with the coconut, raisins and (coarsely) grated carrots.
Step 3/ 13
- 14⅝ g applesauce
- 14⅝ ml vegetable oil
- 10⅜ ml pineapple juice
- bowl
In another bowl or jug (cup), whisk together the apple sauce and vegetable oil. Beat in the pineapple juice.
Step 4/ 13
- rubber spatula
Using a rubber spatula, add the wet ingredients to the flour mixture and stir to barely combine. Fold in the carrot mixture.
Step 5/ 13
- airtight container
Transfer the batter to an airtight container and refrigerate for at least 1 hour.
Step 6/ 13
- 12½ g caster sugar
- ⅛ pinch salt
- ⅛ tsp vanilla extract
- 20⅞ ml unsweetened plant-based milk
- saucepan
In the meantime, prepare the ermine frosting. Put the sugar, salt, vanilla extract and plant-based milk in a small pan and, stirring constantly, heat slowly until the sugar has dissolved.
Step 7/ 13
- 3⅓ g starch
- whisk
Whisk the (sifted) cornflour (cornstarch) into the hot milk mixture over medium heat. Continue to stir while the mixture thickens; this will take a few minutes.
Step 8/ 13
- bowl
- fine sieve (optional)
As soon as the mixture is thick like a pudding, remove from heat and transfer to a bowl to cool. If the mixture seems lumpy, first put through a fine sieve (strainer) before transferring it to a bowl.
Step 9/ 13
- plastic wrap
Place cling film (plastic wrap) directly onto the surface to prevent a skin from forming. Let cool for about 20 minutes before placing in the fridge to chill.
Step 10/ 13
- 20⅞ g margarine
- ⅛ lemon zest
- hand mixer with beaters
Using a stand mixer or hand-held electric whisk, beat the margarine until creamy. Gradually add the cooled 'pudding' and continue whipping vigorously until the frosting is light and airy. Beat the lemon zest (of 1 lemon) into the ermine frosting. Put the frosting in the fridge until ready to use.
Step 11/ 13
- oven
- baking sheet
- parchment paper
- ice cream scoop
When ready to bake, preheat the oven to 175°C fan (350°F/Gas 4) and line a baking sheet with parchment. Using an ice cream scoop or a tablespoon, place mounds of the batter 5cm (2in) apart on the lined baking sheet.
Step 12/ 13
- wire rack
Bake in the preheated oven for 17–19 minutes, or until golden. Do not overbake. Transfer to a wire rack to cool.
Step 13/ 13
Use the ermine frosting to decorate the cake-ies.
Enjoy your meal!
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