Happy Monday, everyone! I have a super cute recipe to share with you today, packed with enough sweetness to get you through what is undoubtedly the hardest day of the week… especially after such a beautiful weekend. Carrot Cake Petit Fours!
The sun’s been shining nonstop in CT, and Mother’s Day last weekend was an especially beautiful day. Fellow bakers: is it just me, or are there suddenly millions of amazing recipes to keep you cooped up in your kitchen when the weather outside is gorgeous? This is a daily spring/summer conundrum for me that I’m still trying to solve.
Anyway, I brought a bit of the sunshine inside with this recipe! Nothing is sunnier and sweeter than a suuuuper moist, carrot-laden miniature cake, filled and frosted with sweet, tangy, and thick cream cheese frosting. My mom loves carrot cake, so this was one element of an elaborate Mother’s Day brunch I made for her (stay tuned for the other recipes from it)! My mom has also been playing around with a gluten-free lifestyle, so I got the added nerdy baker bonus challenge of making this gluten free! Almond flour came to the rescue. It’s denser and much more moist than all-purpose flour, which worked really well in this carrot cake. I think all of my carrot cakes from here on out will be gluten free, and I can’t wait to try out more almond flour recipes!
I always get sick of grating carrots by hand for carrot cake, so for this recipe I popped them in the blender for a quicker prep. The pieces came out nice and big, so you could really taste carrot in each bite. I love the fresh veggie flavor contrasted with the sweet nuttiness of the cake! Plus, don’t get me started on the frosting. This cream cheese frosting is my go-to. It’s light because it uses whipped heavy cream instead of butter, but still tastes thick and creamy.
Stay tuned more more bunch installments, and enjoy these super cute petit fours!
Carrot Cake Petit Fours
Inspired by La Peche Fraiche
Prep time: 20 minutes
Cook time: 20-25 minutes
Yield: 6 petit fours (one 8-by-8 inch brownie pan or a 6-divot silicone ice cube mold)
For the cake
- 1/2 cup butter (1/2 stick)
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tablespoons coconut oil (or canola, avocado, etc.)
- 3/4 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- A pinch ground cloves
- 1/2 teaspoon salt
- 1 cup grated/shredded carrots (I popped two large carrots in the blender)
For the frosting
- 1/2 cup heavy cream
- 5 ounces cream cheese, room temperature
- 3/4 cup powdered sugar
- Preheat your oven to 350*F and grease an 8-by-8 inch brownie pan or a silicone large square ice cube mold with 6 divots.
- In the bowl of a stand mixer, combine the butter, sugars, and egg together on high speed until lighter in color. On low speed, add in the oil.
- Still on low speed, slowly add the flour, baking powder, baking soda, spices, and salt. Mix just until there are no streaks in the batter. Using a spatula, fold in the carrots, then spoon out the batter into your pan/mold.
Bake for 20-25 minutes, or until a cake tester comes out clean. The baking time will vary depending on your dish choice. Make sure the cake cools completely before removing it from the pan/mold.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream for 5-7 minutes, or until stiff peaks form. While it’s whipping, combine the soft cream cheese and powdered sugar in a separate bowl by hand.
- Once the cream is stiff, gently and evenly fold in the cream cheese mixture, trying not to deflate the whipped cream too much.
- When the cakes were cool, I sliced them horizontally through the center and frosted a middle layer, then topped them with a zig-zap shape using a petal tip. I used some extra little carrot slices to make miniature carrots on top, plus little carrot stems made of fresh lavender sprigs from my windowsill plant. Creativity is key in decorating! Enjoy!