Filed Under: bake, cake, cake recipe, carrot cake, Parties, School Lunch, Snacks

Honey Ginger Carrot Cakes with Lime Cream Cheese Frosting

A perfect addition to packed lunches, these mini carrot cakes are a sweet treat for your sweet babe.

September 13th, 2015

From Sweet Goodness by Patricia Green and Carolyn Hemming.

Elevate the flavour of standard carrot cake with fresh ginger and honey. Frost these cakes with lime cream cheese frosting or your favorite frosting or glaze. Use a pan that makes individual brownies or a standard muffin tin if desired. Cut these beauties in half if you want to frost the middle too.
Makes 10 cakes
  • 1/3 cup (75 mL) millet or light buckwheat flour
  • 1/3 cup (75 mL) coconut flour
  • 1/3 cup (75 mL) oat flour
  • 1 Tbsp (15 mL) psyllium husks
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) salt
  • 2 large eggs
  • 1/2 cup (125 mL) liquid honey
  • 1/3 cup (75 mL) grapeseed or organic light-tasting oil
  • 1/4 cup (60 mL) ground Sucanat or organic cane sugar
  • 1 Tbsp + 1 tsp (25 mL) peeled and finely grated fresh ginger
  • 1 1/2 cups (375 mL) peeled and grated carrots
  • 8 oz (250 g) package of light cream cheese, at room temperature
  • 2/3 cup (150 mL) thick Greek 2% yogurt (or yogurt cheese from Mini Maple Cherry Cheesecakes, page 79)
  • 2-3 Tbsp (30-45 mL) liquid honey
  • 1 cup (250 mL) powdered (icing) sugar
  • 1 Tbsp (15 mL) lime or lemon zest
  • 1 Tbsp (15 mL) fresh lime or lemon juice
  • 1 tsp (5 mL) pure vanilla extract
  1. Lightly grease or spray with cooking oil 10 cups in an individual brownie pan or a 12-cup muffin tin. Add water to the empty cups to prevent burning. Preheat the oven to 350°F (180°C).

  2. For the cakes, place the millet, coconut and oat flours, psyllium, baking powder, baking soda, cinnamon and salt in a large bowl and whisk to combine. In a separate small bowl, whisk together the eggs, honey, grapeseed oil, sugar and ginger. Stir the grated carrot into the egg mixture. Stir the carrot egg mixture into the flour mixture until fully incorporated. Fill ten of the brownie or muffin tins halfway.

  3. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the edges of the cakes are golden. Let cool completely in the pan.

  4. For the frosting, beat the cream cheese in a stand mixer or in a bowl with a handheld mixer until smooth. Add the yogurt and honey gradually, while the machine is running on low, until incorporated. Stir in the zest and vanilla and mix well. Decorate the cakes as desired, using about 2 Tbsp (30 mL) of frosting per cake. Any leftover frosting can be kept refrigerated in an airtight container for up to a week.

  5. STORAGE Room Temperature: airtight container, 4 days; Refrigerator: airtight container, 1 week; Freezer: airtight freezer container, 3 weeks.

Nutrients Per Serving

Energy 280 calories; Protein 6 g; Carbohydrates 38 g; Dietary Fiber 4 g; Fat 11 g; Sugar 24 g; Cholesterol 50 mg; Sodium 190 mg

Honey Ginger Carrot Cakes with Lime Cream Cheese Frosting
Ryan Szulc

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