Small carrot cakes with clementine

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 6
  • 150 g Carrots
  • 1 Organic Clementine
  • 100 g soft butter
  • 100 g Sugar
  • 1 pinch Salt
  • 2 Eggs (size M)
  • 150 g Flour
  • 1 TEASPOON Baking Powder
  • 100 g Chocolate droplets
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Peel, clean and finely grate the carrots.

  2. 2

    Wash clementine hot, grate dry, grate peel thinly, halve fruit and squeeze juice.

  3. 3

    Cream butter, mandarin peel, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.

  4. 4

    Mix flour and baking powder. Add mandarin juice, grated carrots and flour mixture and stir in. Fold in the chocolate drops. Divide the dough into 6 greased and floured box-shaped cups (each approx. 6 x 9 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.

  5. 5

    Let the cakes rest in the moulds for about 5 minutes, then turn them over. Let them cool down and dust them with icing sugar if necessary.

Nutrition Facts

KCAL
390 kcal
CARBS
47 g
FATS
20 g
PROTEINS
6 g