CookGo
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Moist Mini Heart Carrot Cake

Coût $10, économiser $15

Source: Recommended by CookGo

  • 60 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Cake

    • 140 ml grapeseed oil
    • 110 g unrefined brown sugar
    • 🥚 100 g eggs
    • 🥕 160 g grated carrot
    • 160 g all-purpose flour
    • 3 g baking powder
    • 🧂 1 pinch salt
    • 2/3 tsp cinnamon powder
    • 🌰 60 g chopped walnuts

  • Frosting

    • 100 g cream cheese
    • 20 g powdered sugar
    • 20 g plain yogurt
    • 🍋 1 tbsp lemon juice

ÉTAPES

1

Peel and wash the carrots, then finely grate them. Do not squeeze or drain the grated carrots; use them as is.

2

In a bowl, combine grapeseed oil, brown sugar, and eggs. Whip with a hand mixer for 3–4 minutes until the mixture is well combined and slightly frothy.

3

Add the grated carrots to the mixture and mix well. Sift in the dry ingredients (flour, baking powder, cinnamon, and salt) and fold gently with a spatula.

4

Stir in the chopped walnuts and pour the batter into a parchment-lined baking mold. Bake in a preheated oven at 170°C (340°F) for 25–27 minutes.

5

Once baked, remove the cake from the mold and let it cool completely on a wire rack. Use a heart-shaped cutter to cut out mini heart shapes.

6

For the frosting, soften cream cheese at room temperature in a bowl. Sift powdered sugar into the cream cheese and whisk until smooth. Add plain yogurt and lemon juice, then mix well to create the frosting.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 5g
    Protéines
  • 30g
    Glucides
  • 12g
    Graisses

💡 Astuces

Use fresh carrots for the best flavor and moisture.You can substitute grapeseed oil with any neutral-flavored oil.Store the cake in an airtight container in the refrigerator for up to 3 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.