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  • Carrot Eggs with Cream Cheese Frosting

Carrot Eggs with Cream Cheese Frosting

13 Ingredients
30 Min
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Ingredients(8 people)
150 g carrots
100 g all-purpose flour
75 g brown sugar
1/2 tsp baking powder (± 2 ml)
1 tsp ground cinnamon (± 5 ml)
1 tsp ground ginger (± 5 ml)
pinch of salt
75 ml sunflower or canola oil
2 medium eggs
100 g cream cheese
1/2 tsp vanilla flavoring (± 2 ml)
100 g powdered sugar
50 g butter (melted)
1
Step

Preheat the oven to Th 6 / 180°C without convection.

2
Step

Wash, peel and grate the carrots using the KPT Hand Grater.

3
Step

In the EZ Mix N Store 1.25L, combine the flour, brown sugar, baking powder, cinnamon, ginger, salt, oil, and eggs and stir to combine using the KPT Beater until you have a consistent texture. Add the grated carrots and stir again.

4
Step

Set the SBF Cocoon on the cold oven rack and divide the mixture into the eight cavities.

5
Step

Place the rack with the SBF Cocoon at the lowest level in the oven and bake for approx. 30 min. Allow to stand for 10 min. and unmold.

6
Step

In the clean EZ Mix N Store, whisk the cream cheese with the vanilla flavoring and powdered sugar. Add the melted butter and whisk again.

7
Step

Using the Serrated Utility Knife, open the carrot cakes horizontally. Fill them and decorate the tops with the cream cheese frosting.

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