Mini Carrot Cakes with Yogurt Cheese Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cake:1/2 cup spelt flour (or wheat; sprouted is even better)2 Tbsp oat flour (or additional wheat)1/4 tsp salt1 tsp baking powder1/4 tsp baking soda1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp powdered ginger + 1/8 tsp nutmeg + 1/8 tsp cloves)1 1/2 Tbsp REAL(!!) maple syrup, Grade B or Grade A DARK1 Tbsp melted butter or coconut oil1 tsp vanilla1/2 cup (2 4-oz. containers) baby food carrotsFrosting:1/2 C nonfat yogurt cheese, room temperature1/8 tsp lemon juice1/8 tsp vanilla extractpinch salt1 1/2 cups confectioner's sugar OPTIONAL for non-broken tummies (not included in nutrition info): 2 Tbsp finely chopped walnuts or pecans
Grease and flour two 4" mini springform pans, and preheat oven to 350F.
Combine dry ingredients and set aside.
Combine wet ingredients.
Using a rubber spatula, blend dry ingredients into wet. Divide batter between the two pans.
Bake at 350F for 20-25 minutes, or until a toothpick inserted in center of cake comes out clean or with a few moist crumbs clinging to it.
Allow cake to "set up" in pan for 5 minutes, then remove rings, flip upside down and lift off base (if you did not grease it well enough, you may need to slip a knife between base and cake), then cool completely on a rack.
Make frosting when you put the cake in the oven: Beat together cheese, vanilla, lemon juice and salt, then gradually beat in confectioner's sugar. Frosting will be loose. Cover and refrigerate until cake is _completely_ cold.
Split each cake in half horizontally to make two layers, and place each bottom layer on a small plate. Spread 1/4 of the frosting onto each bottom layer. Set top layer on and spread 1/4 of the frosting onto top layers. I like the "casual" look of the exposed cake sides, although there is enough frosting to spread it out onto the sides if you want a more traditional appearance. If you use the nuts, sprinkle them on top of the frosting. Chill cake at least 1 hour to allow frosting to firm up. Cover if cake will not be eaten that day.
Serving Size: two 4" cakes with frosting, each serves 2-3
Combine dry ingredients and set aside.
Combine wet ingredients.
Using a rubber spatula, blend dry ingredients into wet. Divide batter between the two pans.
Bake at 350F for 20-25 minutes, or until a toothpick inserted in center of cake comes out clean or with a few moist crumbs clinging to it.
Allow cake to "set up" in pan for 5 minutes, then remove rings, flip upside down and lift off base (if you did not grease it well enough, you may need to slip a knife between base and cake), then cool completely on a rack.
Make frosting when you put the cake in the oven: Beat together cheese, vanilla, lemon juice and salt, then gradually beat in confectioner's sugar. Frosting will be loose. Cover and refrigerate until cake is _completely_ cold.
Split each cake in half horizontally to make two layers, and place each bottom layer on a small plate. Spread 1/4 of the frosting onto each bottom layer. Set top layer on and spread 1/4 of the frosting onto top layers. I like the "casual" look of the exposed cake sides, although there is enough frosting to spread it out onto the sides if you want a more traditional appearance. If you use the nuts, sprinkle them on top of the frosting. Chill cake at least 1 hour to allow frosting to firm up. Cover if cake will not be eaten that day.
Serving Size: two 4" cakes with frosting, each serves 2-3
Nutritional Info Amount Per Serving
- Calories: 361.6
- Total Fat: 3.5 g
- Cholesterol: 7.8 mg
- Sodium: 416.1 mg
- Total Carbs: 70.3 g
- Dietary Fiber: 1.5 g
- Protein: 5.2 g
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