Baby Carrot Cakes

These lovely little morsels have been adapted from Loretta Satori’s Carrot Cake from 'The Cooks Book - Patisserie' (2004). 

Loretta Sartori is described as a pastry-chef extraordinaire, and has the reputation as being Melbourne’s best-kept culinary secret. She has given lessons at (Accoutrement) in Mosman and The Essential Ingredient in Melbourne.

Sartori's original recipe will make two 20cm round cakes. I have made 24 little cakes with the same quantity. The addition of the pineapple (preferably unsweetened) makes these little cakes very moist and although it is an oil based recipe, the cakes are lovely and light.

Baby Carrot Cakes

6 (300 g) medium eggs

400 g brown sugar

500 ml sunflower oil

450 g grated carrots

1 tin (350 g) crushed pineapple, well drained

180 g chopped walnuts

525 g all purpose flour

6 g bicarbonate of soda

10 g baking powder

6g cinnamon

4 g salt

Whisk the eggs and sugar until they are thick and pale. Using a slow speed on you mixer, carefully pour in the oil until it is absorbed. Stop the mixer and fold through the grated carrots, crushed pineapples and walnuts. Fold in the sieved dry ingredients. Spoon the mixture into the prepared cake tins. Bake at 175°C (350°F) for 20 to 25 minutes. If you prefer to make larger cakes, use 2 X 20 cm round cakes and bake for 35 to 45 minutes.

You can sprinkle castor sugar and cinnamon on top before they go in to the oven or leave them plain if they will be frosted later when cold.

Cream Cheese Frosting

500g cream cheese at room temperature

100g icing (confectioners) sugar

1 lemon, zest and juice

zest for decoration

Cream the cheese, icing sugar, lemon juice and zest until light and smooth. Spread over the tops of the little cakes. Sprinkle extra zest on top.