Carrot Mini Cakes

2 PIECES

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INGREDIENTS FOR THE BATTER

1 medium carrot (approx. 70 g)
40 g whole grain spelt flour
½ teaspoon baking powder
1 egg size M
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 tablespoon liquid honey
Salt

INGREDIENTS FOR THE GLAZE

50 g cream cheese
1 tablespoon liquid honey
1 teaspoon lemon juice

INSTRUCTIONS

1
First, preheat the oven to 170 °C, prepare 2 small baking dishes (ramekins), each with a volume of about 200 ml, and place them on a baking sheet. Also, prepare a medium-sized bowl.
2
Now prepare the batter: Peel the carrot and finely grate it into the prepared bowl. Then add spelt flour, baking powder, egg, ground cinnamon, ground nutmeg, ground ginger, honey, and a pinch of salt to the bowl and work into a smooth batter. Pour the finished batter into the ramekins and bake for 25–30 minutes at 170–175 °C. After baking, remove the cakes from the oven and let them cool in the ramekin for at least 30 minutes.
3
Meanwhile, prepare the glaze: Take a smaller bowl, add cream cheese, honey, and lemon juice, and mix everything together. Finally, spread the finished glaze on the cooled cakes and serve.

Tip

Before serving, you can sprinkle the mini cakes with ground cinnamon.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.