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INGREDIENTS FOR DOUGH
- 1 medium carrot (approx. 70 g)
- 40 g wholemeal spelt plain flour
- ½ teaspoon baking powder
- 1 egg size M
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 2 tablespoons honey in liquid form (1 for dough, 1 for frosting)
- Salt
INGREDIENTS FOR FROSTING
- 50 g cream cheese
- 1 teaspoon lemon juice
METHOD
- 1First, preheat the oven to 170 °C, prepare 2 small baking dishes (ramekins), each with a volume of approx. 200 ml, and place them on a baking sheet. Also prepare a medium-sized bowl.
- 2Now prepare the dough: Peel the carrots and finely grate them into the prepared bowl. Then add spelt flour, baking powder, egg, ground cinnamon, ground nutmeg, ground ginger, honey, and a pinch of salt to the bowl and work into a smooth dough. Pour the finished dough into the ramekins and bake for 25–30 minutes at 170–175 °C. After baking, remove the cakes from the oven and let them cool in the ramekin for at least 30 minutes.
- 3Meanwhile, prepare the frosting: Take a small bowl, put cream cheese, honey, and lemon juice into it and mix everything. Finally, spread the finished frosting on the cooled cakes and serve.
Tip
Before serving, you can sprinkle the mini cakes with ground cinnamon.
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The author of the photograph is Marie Bartošová