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Mini carrot and almond cakes

Mini carrot and almond cakes
4.6 30 ratings
Prep. 20min
Total 1 h 25min
8 portions
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Ingredients

Almond and carrot cakes
  • grapeseed oil plus extra for greasing
    100 g
  • blanched almonds
    220 g
  • carrot cut into pieces
    300 g
  • natural vanilla extract
    1 tsp
  • eggs
    3
  • light brown sugar
    150 g
  • gluten free baking powder
    2 tsp
  • ground cinnamon
    2 tsp
  • ground ginger
    2 tsp
  • sea salt
    1 pinch
Frosting
  • shelled unsalted pistachio nuts
    30 g
  • walnuts
    30 g
  • raw sugar
    80 g
  • orange zest only, no white pith
    ½
  • unsalted butter cut into pieces, softened
    100 g
  • cream cheese softened
    200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 266.8 mg
Protein 10.9 g
Calories 2636.2 kJ / 630.1 kcal
Fat 49.5 g
Fiber 4.7 g
Saturated fat 14.3 g
Carbohydrates 41.1 g

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