I have acutally never made carrot cake. Ever. Until now…
Mini Carrot Cakes with Cinnamon Buttercream Filling
I’m not actually sure how this is even possible… it’s delish! So the reason as to why it came to mind is because we have about 200 carrots still hanging out in the ground in the garden. There’s only so much I can do with carrots! I’d rather not freeze them because let’s face it, I just about always forget about the veggies I seal and place in the freezer for a later date… and then I end up finding them all frostbitten about a year and a half later.
Just look at them fresh!!! I can’t bear to stick them in the back of the freezer!!!
We planted these awesome carrots called Purple Haze. Those colors! And not to mention the taste! I’m so excited about these mini cakes…
To start off, we’re going to make the decorations for these little carrot cakes. Rule number 1 in deccorating cakes: Decorate with something that let’s the eater know what’s inside. What does this mean exactly? If it’s a raspberry cake, make sure to use raspberries in some way in the decoration… and if it’s carrot cake, DUH, use carrots!
But let’s be honest, we’re not going to actually use real, fresh carrots as decor… that would be a little insane. We’re making adorable little modeled carrots from Marzipan.
- For the carrot cake:
- 200 g butter (0.88 cups)
- 185 g sugar (0.82 cups)
- 200 g eggs (about 4)
- 1 teaspoon vanilla extract
- salt, ginger, nutmeg and cinnamon
- 3 g baking powder (1¼ teaspoons)
- 210 g flour (1¾ cups)
- 100 g grated carrots (1 cup)
- For the cinnamon buttercream:
- 250 g butter, softened (1.1 cups)
- 75 g sugar (1/3 cup)
- 150 g eggs (about 3)
- ½ tsp cinnamon
- For the carrot cake: Preheat the oven to 180 C or 250 F and prepare a baking sheet lined with baking paper.
- Start by beating the butter and sugar in the mixing machine. Add the eggs one at a time.
- Add the vanilla.
- Measure and sift together the dry ingredients (salt, ginger, cinnamon, nutmeg, baking powder and flour).
- Slowely add to the machine and mix on low until just combined.
- Remove the bowl from the machine and mix in the grated carrots with a spatula.
- Pour the batter onto the prepared baking sheet and spread evenly with an offset spatula.
- Bake for about 15-20 minutes. Let cool.
- Once cooled, cut into 3 even rectangles. These are your 3 different layers in the cake. Set aside.
- For the cinnamon buttercream: Start by creaming the butter. We’re talking about volume here so whip the butter for a good 5 minutes. Set aside.
- Next, place the eggs and sugar over a water bath on the stove. Beat the eggs and sugar with a whisk until they are warm (about 60 Cs or 140 F).
- Remove from water bath and place in your mixing machine. Continue beating until the eggs return to room temperature. It is important to be patient here because if they eggs are warm when the butter in added, the butter will melt and you won’t have a homogeneous mass.
- Once the eggs have doubled in volume, reduce the speed of the mixer and begin to add the whipped butter, vanilla and cinnamon.
- Keep mixing until the buttercream comes together.
- To assemble the cake: Scoop a good helping of the buttercream onto one of the cut rectangles of carrot cake. Spread evenly with an offset spatula.
- Take the second cut rectangle and place on top of the buttercream, press slightly.
- Repeat the process and finally, place the third rectangle on top and press slightly.
- Spread a thin layer of buttercream on top of the last carrot cake.
- Clean up the sides of the cake and place in the refrigerator to harden enough to cut.
- When it comes time to cut the mini cakes always use a sharp knife and ruler.
- I cut my cakes 5x5 cm, but you can choose any size you'd like!
- Top with the modeled Marzipan carrots and enjoy!