New Recipe: Carrot left over from the stew? Make these carrot cakes!

Ingredients carrot cakes

  • 90 g carrot, grated
  • 110 g pineapple, mashed
  • 60 g pecan nuts
  • 130 g flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 70 g granulated sugar
  • 50 g cane sugar
  • 1 tsp vanilla extract
  • 125 ml sunflower oil
  • 2 eggs
  • 20 g grated coconut
  • 1 orange

For the topping:

  • 300 g cream cheese
  • 200 g white chocolate spread
  • 1 tsp vanilla extract

Preparation method carrot cakes

Step 1

Preheat the oven to 180°C. Peel the carrot and grate finely. Weigh 90 grams. Reserve a few nice pecans for garnish and chop the rest finely.

Step 2

Mix the flour, baking powder, baking soda, salt and spices in a bowl.

Step 3

Beat the granulated sugar, brown sugar, vanilla extract, sunflower oil and eggs into a batter with the mixer. Add the flour mixture and mix everything briefly with the (hand) mixer until the flour is completely incorporated.

Step 4

Fold the coconut into the batter. Grate the orange zest from the orange and put half of this in the batter and fold in the pineapple and carrot. Finally, fold the pecans into the batter. Divide the batter between cupcake tins and bake them in the middle of the oven for about 20 minutes. Let cool completely on a rack.

Step 5

In a bowl, mix the cream cheese with the chocolate spread and the vanilla extract until smooth. Roughly chop the rest of the pecans. Decorate the cupcakes with the cream, the rest of the orange zest and the pecans.

Want to try more tasty recipes?

Do you have a real sweet tooth and is your mouth watering? Then try this recipe for the perfect chocolate cake! Or are you going for a delicious winter recipe? This sleigh cake with cherries and pistachios is delicious with a warm cup of tea.

This article appears in the new VROUW Magazine (every Saturday at De Telegraaf). As a premium member you can also read it online (sometimes earlier).

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