I've previously used purple carrots to make flapjacks but this time I've decided to use them as a twist on a standard carrot cake. When cooked, you could easily be fooled into thinking that they were actually chocolate cakes.
Makes about 24 mini muffins
75 grams brown sugar
50 grams icing sugar
100 grams finely grated red carrot
50 grams chopped walnuts
100 grams self-raising flour, sifted
50 grams almond meal
90 grams melted butter, cooled
Cream Cheese Frosting
100 grams cream cheese
35 grams icing sugar
vanilla bean paste
Beat the eggs with the brown and icing sugars until thick and creamy. Add in the carrot, walnuts, flour and almond meal and stir until just moistened. Drizzle in the cooled butter and fold through until just combined.
Spoon the mixture into mini muffin moulds - you could also use cupcake moulds or bake as a slice - and bake in a preheated 170°C oven until cooked through - about 15 to 20 minutes for the mini muffins, longer for cupcakes or slice.
Cool slightly before removing from mould and place on a wire rack to cool completely. When cold, pipe each with the cream cheese frosting.
To make the Cream Cheese Frosting:
Beat the cream cheese and icing sugar until light and fluffy. Drizzle in the vanilla bean paste and beat briefly to incorporate.