Carrot Cake with Cream Cheese Frosting

Patry, author of Sabores y Momentos, brings us the traditional carrot and raisin cake in a mini version and as a full cake: turn the mini carrot cakes into a multi-tier cake covered with cream cheese and coconut. A tender and delicious cake that will surely be a hit if you give it that beautiful finish.

How lovely, now it really feels like Spring! One I didn’t want to arrive but when it finally does it puts a smile on all our faces!

We have to celebrate, so today I prepared this miniature delight for you, since what is a recipe to make a large cake I divided in half and using my beautiful Le Creuset mini cocottes, I baked four small cakes to assemble them mini layer cake style and create some charming desserts!

With cream cheese as filling and frosting, and coconut flakes on top it looks gorgeous… But the best part is that this is my fail-safe Carrot cake recipe, the one I’ve been making at home for over 20 years because I haven’t found a better one!! Want it?

Le Creuset ceramic mini cocottes

Ingredients

• 325gr grated or chopped carrot
• 50gr brown sugar or panela
• 140gr white sugar
• 2 eggs
• 100ml vegetable oil
• 1 teaspoon of vanilla extract
• 200gr flour
• 100gr sultana raisins (optional)
• 60gr natural pineapple in its juice, drained and blended
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• Some shelled and chopped walnuts (optional)

For the cream cheese frosting:

• 50gr soft butter
• 150gr cream cheese
• 90gr powdered sugar
• Juice of half a small lemon
• Coconut flakes to decorate

Preparation

1. In a bowl combine the grated carrot with the brown sugar and let sit for a few minutes while you prepare the next step.
2. Preheat the oven to 175ºC. Grease our mini cocottes with a little butter or vegetable oil and place two thin strips of parchment paper in the bottom in a cross shape leaving them to stick out above so you can pull on them later to remove the cakes.
3. In the bowl of our KitchenAid beat the eggs first alone and then with the white sugar (using the paddle at high speed) until they double in volume. Add the vegetable oil, the vanilla and the well-drained and blended pineapple (simply mashed so there are no large pieces), and continue beating at medium speed.
4. Combine in another bowl the flour, baking soda, salt and cinnamon and then pour it into the egg mixture and incorporate by beating at low speed. Then fold in the carrot, the raisins and the chopped walnuts and mix with a spatula or spatula so we don't deflate the air in our batter.
5. Pour the mixture evenly into the four molds without filling them completely, leaving one and a half finger widths from the edge.
6. Bake for about 35 minutes (or until you see they are ready and a skewer comes out clean) with top and bottom heat but no fan.
7. Remove from the oven and let cool a few minutes before unmolding
8. Meanwhile prepare the cream cheese frosting in the now clean and dry KitchenAid bowl again using the paddle.
9. Add the cream cheese, the very soft but not melted butter, the powdered sugar (sifted) and start beating. Once the frosting is ready add the lemon juice and mix again. I recommend putting the frosting in the refrigerator for a few minutes so it's easier to work with.
10. For assembling the cake, cut each cake in half and level the surface by trimming any domed top if it rose a bit.
11. Spread the layers with the cream cheese and stack them. Then you can cover completely to create a sort of naked cake and decorate with dehydrated coconut flakes. Ready to serve!

Le Creuset ceramic mini cocottes