Lemme Put Some Easter In Your Basket: Mini Carrot Cake

Welcome back to the last holiday special of Delectables with Dan! I know, only two this year, but I'm a busy guy with a lot of things going on. This one is seen as an Easter cake, but really, you can enjoy it year round. I prefer it in the spring but to each their own. Today, I'll be baking up a mini carrot cake with a cute "cream cheese" icing. 

I'm not a cake guy, not that you'd know that based on the number of cakes and cupcakes I do on this blog, but I do share them with others, raffle them off or do blogs on cakes/cupcakes that people have paid me to make, but I do enjoy a nice slice of carrot cake every once in a while. You don't need to follow the recipe exactly, you can use your own choice of flours and sweeteners if you so desire. Just getting that out there before I start.

What You Will Need 

3 batches of flaxseed egg (3 tablespoons of flaxseed meal and 7.5 tablespoons of water mixed together.)

1/3c. melted coconut oil

1/4c. light or sugar-free maple syrup
1c. unsweetened applesauce
1 1/2c shredded carrots 

1/2c. coconut sugar OR light brown sugar 

1/4c. stevia or substitute of choice 

1 teaspoon of sea salt 

1 1/2 teaspoons bicarbonate of soda
1 1/2 teaspoons of baking powder (1/2 tsp of cream of tartar mixed with 1/4 bicarbonate of soda)
1 teaspoon ground cinnamon

3/4c-1c. almond flour 

(optional) 3/4c. chopped walnuts

Before we get to mixing and brewing, we need to make the flax eggs. To make them, in a decent sized bowl mix the flaxseed and water together. Allow the mixture to sit until it becomes thick and gel-like. Once the mixture has become gel-like, add in the maple syrup and oil, whisking it together. Add in the applesauce, sweetener, salt, bicarbonate of soda, baking powder and cinnamon. Blend together evenly. You may use an electric mixer for these steps for blending. Add in the almond milk and blend. Once you have done this, add in your carrot and hand mix. Slowly add in small amounts of flour, mixing inbetween flour pouring intervals until all of the flour has been added to the batter. If the mixture is too thick, add a tablespoon of almond milk and re-stir. If you're using nuts, this is the time to add them in.

Divide the mixture evenly into the two mini pans, only after making sure the pans are well greased. The cakes will bake 40-50 minutes or until the cakes are deep golden brown in colour. *Bake times will differ on the size of the pans used, as there are several different sizes of mini cake pans. Allow the cake to sit in the pan once you've removed from the oven at least 15 minutes before you attempt to remove the cake from the pan. Repeat until you have used up all the batter.



Assemble Me, Carrot Caporegime

Make sure that your cakes are level before you attempt to ice them. You can easily level them if you need to use a cake leveller (it looks similar to a cheese wire/ cheese cutter in a way) or if you have a steady hand, a bread knife. Make sure that your cake is centred on the plate before icing a thin layer of your icing over the top of the cake. Work your icing around the top of the cake. You want a nice thick layer. Set the second cake on top of the first and ice the top of that cake with a thick layer of icing.
Carefully stack your cakes; they will be tender, even when cool.
Actually, it looks cute with those two layers...But I have one last little layer to add. It's totally optional to add the little icing bursts on the top of the cake. I had some of the leftover pink and wanted to use it. The little pink bursts are messy because I'm tired, I have a lot going on. It's not up to my usual standards, I know. I'll get back into it with my sister's birthday cake probably. That should be fun. Since I want a piece of that, I'm going to make it a vegan one and just not tell her. Not like she'll notice anyway. She loves all types of my cakes and it's her 21, so it's going to be a fun one. Playing with some fun little ideas. Have suggestions? Let me know!

Enjoy your holidays!




Make sure that your cakes are completely cool before you attempt to ice them. You may use a homemade vanilla icing of choice or a storebought one. A great pairing for this cake is a homemade cashew buttercream. It can be a little complex for first-time bakers but don't worry, it can be done. To make the icing you will need:

1 1/2c. raw cashew nuts (soaked in hot water for 1 hour)
1/2c. full fat coconut milk
3 tablespoons lite maple syrup (you may use regular if you wish)
1/4c. melted coconut oil
1/4 teaspoon lemon zest
1-2 tablespoons fresh lemon juice
1 teaspoon vanilla essence
1/4 teaspoon sea salt

You must allow the nuts to soak for at least an hour in hot water; they need to be soft and mashable in order to turn them into a cream. Once they have soaked, fully drain them and put them into a high-speed blender. Begin blending. Nuts should begin to turn creamy. Add the rest of the ingredients listed into the blender and blend on high speed until mixture is smooth and creamy.

This adorable little cake will make the perfect addition to any Easter celebration, get-togethers or just for yourself on a rainy afternoon when you feel like shit.