Mini carrot and ginger cakes with cream Mini zuccotti panettone with coffee custard

These are delicious mini carrot and ginger cakes with cream, soft and delicious cakes perfect for one snack that will appeal to young and old alike. Inspired by the classic carrot cake, but enlivened by a hint of ginger and scented with zest of limo ne, you can prepare them in advance and decorate them with whipped cream only when ready to serve.

Ingrediants

  • 150 g of carrots
  • 80 g of seed oil
  • 2 eggs at room temperature
  • 120 g of granulated sugar
  • 4 cm of fresh ginger root
  • the grated zest of a lemon
  • 120 g of flour 00
  • 1/2 of a sachet of baking powder
  • whipped Cream
  • fresh mint

How to prepare: Mini carrot and ginger cakes with cream

The mini carrot and ginger cakes with cream they are very tasty and easy to prepare cakes. They belong to the large array of recipes inspired by the classic Carrot Cake without butter, but unlike the latter and many others, they do not contain almonds or other nuts.

I am fluffy cupcakes enlivened in flavor and aroma by fresh ginger and Lemon peel grated. A tuft of voluptuous whipped cream, then, makes them perfect for one snack really greedy, but also like dessert.

Always with carrots and in version single portion also suitable for a snack are the Carrot and hazelnut tartlets or the simple carrot tartlets, particularly loved by children. The inverted pears and coconut tartlets are soft and rich in fruit; delicious and enclosed in a shortcrust pastry shell the chocolate and coconut cakes.

OTHER DELICIOUS RECIPES: Carrot donut, Carrot bundt cake, Carrot cake with white chocolate and pistachio sauce, Camilla cake

Easy Execution Preparation Time 30 min Cooking Time 15 min Servings 4

How to prepare: Mini carrot and ginger cakes with cream

Preparation Mini carrot and ginger cakes with cream - Step 1

Preparation Mini carrot and ginger cakes with cream - Step 1

To prepare the mini carrot and ginger cakes with cream, start peeling and washing the carrots. Blend them in a mixer together with the seed oil until you get a homogeneous mixture. In a bowl, whisk the eggs and sugar with the help of a whisk until the mixture is frothy. Add the grated lemon zest, the grated ginger, the carrots blended with the oil and mix well with a hand whisk.

Preparation Mini carrot and ginger cakes with cream - Step 2

Preparation Mini carrot and ginger cakes with cream - Step 2

Add the sifted flour and baking powder and mix with a whisk to obtain a smooth and lump-free mixture.

Preparation Mini carrot and ginger cakes with cream - Step 3

Preparation Mini carrot and ginger cakes with cream - Step 3

Once the dough is ready, pour it into 6 previously greased and floured tartlet molds and bake in a preheated oven at 180 ° for about 15 minutes or in any case until they are cooked inside. The toothpick test is worth it. Remove the cakes from the oven, let them cool and turn them out by transferring them to a wire rack to cool.

Preparation Mini carrot and ginger cakes with cream - Step 4

When they have cooled down, garnish the mini carrot and ginger cakes with a dollop of cream, a few mint leaves and thin lemon rinds.

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