Carrot Cake-ies with ermine frosting
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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Nutrition per serving
- 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 together the flour, sugar, bicarbonate of soda (baking soda), baking powder, cinnamon and salt. Set aside.
- 8⅓ g chopped walnuts
- 6¼ g unsweetened shredded coconut
- 6¼ g raisins
- 16⅔ g carrots
In another bowl, combine the walnuts with the coconut, raisins and (coarsely) grated carrots.
- 14⅝ g applesauce
- 14⅝ ml vegetable oil
- 10⅜ ml pineapple juice
In another bowl or jug (cup), whisk together the apple sauce and vegetable oil. Beat in the pineapple juice.
- rubber spatula
Using a rubber spatula, add the wet ingredients to the flour mixture and stir to barely combine. Fold in the carrot mixture.
- airtight container
Transfer the batter to an airtight container and refrigerate for at least 1 hour.
- 12½ g caster sugar
- ⅛ pinch salt
- ⅛ tsp vanilla extract
- 20⅞ ml unsweetened plant-based milk
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.
- 3⅓ g starch
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.
- 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.
- 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.
- 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.
- 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.
- wire rack
Bake in the preheated oven for 17–19 minutes, or until golden. Do not overbake. Transfer to a wire rack to cool.
Use the ermine frosting to decorate the cake-ies.
Enjoy your meal!