Dessert
Mini Carrot Cake with Brown Butter Cream Cheese Frosting
1 h 15 minServes 4Nutri-Score D€€
D
1 h 15 min
1 h 15 minMini Carrot Cake with Brown Butter Cream Cheese Frosting
what you need
Ingredients
carrot (finely grated)Produce120 g
all-purpose flourGrains120 g
brown sugarPantry90 g- neutral oilPantry80 ml
egg (at room temperature)Dairy1 piece- baking powderPantry4 g
- baking sodaPantry2 g
ground cinnamonSpices3 g
ground nutmegSpices1 g
saltSpices2 g
walnuts (roughly chopped)Nuts & seeds40 g
butter (for browning)Dairy60 g
cream cheese (softened)Dairy120 g- powdered sugar (sifted)Pantry80 g
- vanilla extractPantry5 ml
per serving
Nutrition
428kcal
- Carbs
- 44 g
- Proteins
- 4 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Cake pan
Saucepan
Grater
Spatula
step by step
Method
- Step 1
Prepare the oven and pan
- Preheat the oven to 175 °C.
- Grease and line a small cake pan.
- Step 2
Mix the dry ingredients
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
- Step 3
Mix the wet ingredients
- Whisk the brown sugar, oil and egg until smooth and slightly pale.
- Step 4
Make the batter
- Fold the dry ingredients into the wet mixture until just combined.
- Stir in the grated carrot and chopped walnuts.
- Step 5
Bake the cake
- Pour the batter into the prepared pan and smooth the top.
- Bake until a skewer inserted in the centre comes out clean.
- Let the cake cool completely in the pan before frosting.
- Step 6
Brown the butter
- Melt the butter in a saucepan over medium heat.
- Cook, swirling, until the milk solids turn golden and smell nutty.
- Pour into a bowl and let cool until firm but spreadable.
- Step 7
Make the frosting
- Beat the softened cream cheese with the cooled brown butter.
- Add the powdered sugar and vanilla and beat until smooth and creamy.
- Step 8
Frost and serve
- Spread the frosting generously over the cooled cake.
- Slice and serve.
most cooked first