i did give myself a high five when i came up with this mini carrot cake. the cake itself is so flavourful thanks to the addition of orange, it's vibrant, and it's on the denser side of the cakes i've done so far but still incredibly soft. then the frosting, with the lightness of whipped cream and unique flavours the brown sugar and nutmeg adds to the cream cheese, it pairs SO well with the carrot cake. but the decoration. like come on. there's not too much one can do with fresh carrots in the cake decorating realm so guess what, i candied it. these candied carrots created the most delightful floral design on this single serving carrot cake, perfect as an Easter dessert and Spring baking.
🛒 PRODUCTS USED IN THE VIDEO (affiliate links!) 🛒
4x3" Cake Pan → [ Ссылка ]
Cake Strip → [ Ссылка ]
Cake leveler→ [ Ссылка ]
Offset Spatula → [ Ссылка ]
Bench Scraper → [ Ссылка ]
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INGREDIENTS
Cake batter:
1 large egg
40 g (3 tbsp) light brown sugar
45 g (1/4 cup) flavourless oil
1 tbsp orange zest
2 tbsp (25 g) orange juice
80 g (1 small) shredded carrot
10 g (2 tbsp) chopped pecan
80 g (2/3 cup) all purpose flour
1 tbsp cornstarch
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
Pinch of salt
Frosting:
50 g (1/4 cup) cream cheese
25g (2 tbsp) light brown sugar
Pinch of ground nutmeg
75 g (1/3 cup) whipping cream
Candied carrots:
45 g (1/4 cup) white sugar
80 g (1/4 cup) water
Thinly sliced carrot
Roasted pumpkin seeds for decor
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食材
蛋糕面糊：
1个 大号鸡蛋
40 克（3 汤匙）红糖
45 克（1/4 杯）无味食用油
1 汤匙 橙皮屑
2 汤匙（25 克）橙汁
80 克（1 小根）切碎的胡萝卜
10 克（2 汤匙）切碎的山核桃
80 克（2/3 杯）中筋面粉
1 汤匙 玉米淀粉
1/4 茶匙 泡打粉
1/4 茶匙 小苏打
1/4 茶匙 肉桂粉
少许 盐
奶油霜：
50 克（1/4 杯）奶油奶酪
25 克（2 汤匙）红糖
少许 豆蔻粉
75 克（1/3 杯）淡奶油
胡萝卜脯：
45 克（1/4 杯）白糖
80 克（1/4 杯）水
切成薄片的胡萝卜
装饰用烤南瓜子
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❓ FAQ
How old are you? currently 18
Where are you from? Canada!
What do you edit with? Final Cut Pro X
♫ Music from Epidemic Sound
use my referral link if you want to sign up! → [ Ссылка ]
🎥 Video filmed/视频录制 by Jasma and Mom (go watch Mama Fusion Cuisine!! [ Ссылка ])
🎬 Editing and Graphics/后期 by Jasma Zhou
