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Finnish carrot cakes

updated

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Ingredients for 1 servings:

  • 175 g carrot(s), finely grated
  • 75 g white chocolate, grated
  • 125 g rapeseed oil
  • 100 g sugar
  • 100 g brown sugar
  • 2 eggs, size M
  • 180 g wheat flour type 405
  • 2 tsp, leveled baking soda
  • 2 tsp, leveled baking powder
  • 2 tsp, leveled gingerbread spice
  • 1 pinch of salt
  • some powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

super-quick snack cake

Sift the flour with baking soda, baking powder, and gingerbread spice. Beat the rapeseed oil and sugar vigorously with a hand mixer. Mix in the eggs one at a time. Mix in the flour, a pinch of salt, and the grated carrots. Prepare 12 muffin tins and divide the batter evenly between them. Preheat the oven to 200°C (top/bottom heat) and bake the muffins for 25 minutes. Test the skewer for doneness. Cool on a wire rack and sprinkle with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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