Mona Farrugia's Little Carrot Cakes
Mona Farrugia spins a classic into something new: the Carrot Cakes: smaller, sweeter and not a gram of sugar or wheat in sight
I don't know about you but I get slightly miffed whenever I go to a Starbucks or Starbucks-style cafe and notice how people wolf down carrot muffins thinking they are 'healthy'. They should be, of course, but simply cannot be in this places because they add so much sugar to them.
So I came up with my own: they are yummy, moist and unless you use the (little, anyway) sugar we recommend, which is unbleached and demerara (the word 'brown' makes me want to tear my hear out for fakery reasons listed above). This is the really healthy stuff: healthy with brilliantly good ingredients. I love them and have them for breakfast, pack them for work (how's that for 'fast food') in some foil and even eat them with cheese in the evening if I feel like.
300 grams ground almonds
2 teaspoons sea salt
1 teaspoon bicarbonate of soda
1 tablespoons ground cinnamon
1 teaspoons of (if possible freshly ground) nutmeg
1/4 cup olive oil
1/2 cup agave nectar OR two tablespoons Xylitol OR 3 tablespoons demarara sugar
5 large eggs
225 grams grated carrot
150g sultanas or raisins
100g sultanas OR toasted pine nuts
Preheat the oven to 170C
Whisk lightly by hand: the eggs, the oil, the agave (or sugars) until they are completely combined.
In another bowl mix the almond with the spices, salt, carrots, dried fruit and nuts.
Mix both together until thoroughly incorporated.
Place a tablespoons each of this mix into silicone muffin shapes: there should be exactly for 12.
Bake for around 20-25 minutes or until a toothpick comes out clean. Let the cakes cool thoroughly (around an hour) and then smear with a cream cheese frosting: a mix of cream cheese and, if you like, icing sugar (or even sweetener: since there is no cooking involved it will keep its flavour). Decorate if you like.
September 29, 2011
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I have tried them out and they were better than expected. I was honestly surprised at the softness and genuine ease to bring into being such a cute cupcake. I tweaked an ingredient or two such as the sultanas into blueberries whilst the pine nuts were overthrown by crushed hazelnuts. They have served their use very well especially for breakfast or afternoon treat.
My only concern was storage. Since I made quite a few I had stored them (after they had cooled off) in a plastic bag sealed in a tin box. Mould appeared after 4 days which made me very, very sad. Hence, itâ€™s the price of genuine ingredients which should be made and eaten as soon as possible!
Thanks for sharing.