Individual Pineapple-Carrot Cakes
Ingredients
- For the cake batter
- butter (for greasing)
- 2 carrots
- 150 grams Pineapple (canned)
- 4 eggs
- 200 grams sugar
- 1 generous pinch Lemon peel
- 100 grams Pastry flour
- 2 Tbsps cocoa powder
- 2 Tbsps cornstarch
- 1 tsp Baking powder
- 150 grams ground Pecan
- For the frosting
- 350 grams cream cheese
- 2 Tbsps powdered sugar
- 150 milliliters Whipped cream
- chopped Pecan (for garnish)
Preparation steps
Grease 10-12 small ramekins (or muffin tin) with butter and dust with breadcrumbs. Preheat the oven to 160°C (approximately 320°F) on the convection setting.
For the cake batter: Peel and finely grate the carrots. Drain the pineapple, saving the juice, and cut into small pieces. Separate the eggs. Beat the yolks with the sugar until frothy and then add the lemon zest. Combine the flour, cocoa powder, cornstarch and baking powder and stir into the egg mixture alternately with the pineapple juice. Add the carrots, cut pineapple and pecans and stir. Beat the egg whites until stiff and fold into the batter.
Pour the batter into the ramekins (about 2/3 full) and bake in the preheated oven for about 25 minutes. Let cool slightly, remove from the ramekins and cool completely.
For the frosting: Mix the cream cheese with the powdered sugar until smooth. Whip the heavy cream until stiff and fold into the cream cheese mixture. Then put the frosting in a piping bag with a plain nozzle. Turn the cakes upside down so that the smaller surface faces up. Cut each cake in half horizontally and spread the bottom layers with about 2/3 of the frosting. Place the second layers back on and top each with a dollop of frosting. Serve garnished with chopped pecans.
