Carrot Cake-ies with ermine frosting

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!