Mini Carrot Cakes with Cream Cheese and Vanilla Frosting
|Eggs||3 , separated|
|Soft light brown sugar||100 Gram (4 Ounce)|
|Ground almonds||2 Tablespoon|
|Orange zest||1 Tablespoon|
|Self rising flour||100 Gram (4 Ounce)|
|Ground cinnamon||1 Teaspoon (Schwartz)|
|Carrot||1 Medium, grated|
|Vanilla pod||1 Teaspoon (Schwartz)|
|Low fat cheese||175 Gram (6 Ounce)|
|Clear honey||2 Teaspoon|
STEP 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
STEP 2 Whisk the egg whites in a large, clean bowl until stiff. Set aside.
STEP 3 Put the egg yolks, sugar and ground almonds into a bowl and whisk until thick and light. Stir in the orange zest.
STEP 4 Sift together the flour and Cinnamon and fold into the mixture with the grated carrots.
STEP 5 Fold a spoonful of the egg whites into the mixture to loosen and then gently fold in the remaining egg white. Spoon into muffin cases and bake in the oven for about 15-20 minutes.
STEP 6 Leave to cool in the cases for about 30 minutes.
STEP 7 Split the Vanilla Pod in half lengthways and carefully remove the seeds with a small sharp knife. Add the seeds to the cheese and honey and beat together. Spread over the cakes. Decorate with fondant icing carrots.
Calories 193 Calories from Fat 56
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 93.1 mg31%
Sodium 328.3 mg13.7%
Total Carbohydrates 26 g8.6%
Dietary Fiber 1.6 g6.2%
Sugars 14.9 g
Protein 9 g18.7%
Vitamin A 30.1% Vitamin C 5%
Calcium 16.7% Iron 5.4%
*Based on a 2000 Calorie diet