1462. Mini Carrot Cakes

Several years ago I posted a  European recipe for carrot cake here. This was the carrot cake I grew up eating, and not the cream cheese frosted American concoction. In fact, it was one of my mother's favorite cakes to make once in a while at home. There is no frosting, but the glaze is warmed up apricot jam brushed on the cake, making it divine.Furthermore, there is almond powder in the batter, and not walnut chunks as is better known in the American counterpart. It might be a stretch to label this healthy, but in moderation and compared to a donut, go for it. Little humans absolutely adored it too. If you don't have mini loaf tine, bake in a regular loaf tin, increasing baking time to  65 minutes.

Ingredients: makes 20 mini loaves

2 cups flour

1 tsp baking powder

1 1/4 cup brown sugar

2 tsp cinnamon

3/4 tsp cardamom

1/4 tsp cloves

1 pinch salt

2 1/2 cup grated carrots

1 lemon, zest and juice

1 cup ground almond

4 eggs

3/4 cup oil

1/2 cup apricot preserve

Method:

Preheat oven to 350°F.

Sift the flour, baking powder, and salt in a bowl.

Stir in the sugar, powdered almonds, cinnamon, cardamom, and cloves.

Add the grated carrot, lemon zest, and lemon juice; stir well.

Beat the eggs and oil together, add and beat well until incorporated.

Pour batter in a buttered and floured mini loaf tins.

Bake for 20 minutes until a skewer comes out clean.

Unmold, cool.

Heat the apricot preserves in a small pan, push through a sieve, and brush it on the cooled cake.

Allow the glaze to set before serving.

صحة و عافية