Mini Carrot Cake

Treat yourself to a snack or a dessert thanks to the Mini Carrot Cake recipe from URBAN CUISINE!

• 200g of flour
• 125g melted butter
• 2 eggs
• 3 Grated Mini Carrots
• 125g of sugars
• 60g crushed walnuts
• ½ teaspoon of cinnamon
• 1 packet of baking powder
• For the icing (optional):
• 1 tablespoon of lemon juice
• 150g icing sugar
• 1 egg white

• Preheat the oven (150°c)
• Whisk the eggs and sugar
• Once the mixture is foamy, continue whisking while adding the flour and melted butter.
• While whisking, add the cinnamon, the walnut, the yeast and the grated Mini Carrots
• Mix, then pour into a springform pan
• Bake for 50 minutes
• Leave to cool then unmold
• Mix the lemon juice, icing sugar and egg white for the glaze
• Spread the icing on the cake

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