Zesty Carrot Cake

Name: Zesty Carrot Cake
Prep time: 20 min
Cook time: 1 h
Yield: 2
Ingredients: 169 g butter; 3 tbsp chopped walnuts; 4 eggs; 170 g firmly packed brown sugar; 150 silvered almonds ground (about 173 gram ground; 105 g all-purpose flour; 5 tsp baking powder; Pinch of salt; 250 g grated carrots (about 2 large carrots); 2 tbsp Maille whole grain mustard with chardonnay white wine; 3 tbsp golden raisins; Grated peel of 2 oranges (about 3 tbsp), divided; Grated peel of 1 lemon (about 1 1/2 tbsp); Grated peel of 1 lime (about 1 tbsp) (optional); 1 1/2 tbsp freshly grated ginger; 1 tsp ground cardamom; 1/8 tsp ground coriander (optional); 350 g confectioners sugar; 2 tbsp water

Preparation Time20 mins Cooking Time60 mins Makes 2

Nothing beats the fragrance of a freshly-baked tray of little carrot cakes stuffed with spices, dried fruit and a spoonful of fruity wholegrain mustard.

Nutritional Information

Calories

77310.17kcal (2 serving)

Total Fat

6562.69g (2 serving)

Saturated Fat

540.08g (2 serving)

Trans Fat

1.99g (2 serving)

Cholesterol

613.19mg (2 serving)

Sodium

1662.94mg (2 serving)

Total Carbs

3141.88g (2 serving)

Dietary Fiber

1633.87g (2 serving)

Sugars

844.42g (2 serving)

Protein

2769.76g (2 serving)

Ingredients List

169 g butter
3 tbsp chopped walnuts
4 eggs
170 g firmly packed brown sugar
150 silvered almonds ground (about 173 gram ground
105 g all-purpose flour
5 tsp baking powder
Pinch of salt
250 g grated carrots (about 2 large carrots)
2 tbsp Maille whole grain mustard with chardonnay white wine
3 tbsp golden raisins
Grated peel of 2 oranges (about 3 tbsp), divided
Grated peel of 1 lemon (about 1 1/2 tbsp)
Grated peel of 1 lime (about 1 tbsp) (optional)
1 1/2 tbsp freshly grated ginger
1 tsp ground cardamom
1/8 tsp ground coriander (optional)
350 g confectioners sugar
2 tbsp water

Directions

1. Preheat oven to 365°F. Spray 20 muffin cups with non-stick cooking spray; set aside. Melt butter with walnuts in small saucepan; set aside.

2. Beat eggs with brown sugar in small bowl with electric mixer until foamy; set aside. Mix ground almonds, flour, baking powder and salt. Stir in egg mixture just until blended. Stir in walnut mixture, carrots, Maille Whole Grain Mustard with Chardonnay white wine, raisins, grated peels (only 1 of the orange), ginger, cinnamon and coriander until blended. Spoon evenly into prepared cups. Bake 15 minutes or until toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes. Remove cakes from pans and cool completely.

3. Blend confectioners sugar, water and remaining 1 ½ tablespoons orange peel in medium bowl. Spread on carrot cakes and let stand uncovered until set, about 2 hours.