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1
Peel and grate 100 g worth of a carrot.
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2
Preheat oven to 180C.
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3
Combine ingredients and sift.
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4
(You could use cake flour instead of whole wheat.
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5
Add spices if you prefer).
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6
Line the cups or pan with parchment paper.
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7
Beat eggs in a bowl.
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8
Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (use milk when serving to children) in that order.
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9
Mix with each addition.
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10
Add the grated carrots into the bowl.
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11
Then add the ingredients into the bowl.
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12
Using a rubber spatula, mix together using gentle cutting motions.
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13
Pour the batter into the cups or pan.
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14
Transfer to a baking tray and bake for 30 minutes in a preheated oven.
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15
Cool on a cake rack.
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16
(You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
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17
Mix all ingredients for the icing.
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18
If you want the icing to harden quickly, reduce the amount of lemon juice.
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19
When the cakes are completely cooled down, pour the icing over them.
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20
Sprinkle on some dragees if you wish.
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21
Leave the icing to harden, and they're done.
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22
Note: Here's the carrot I used.
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23
Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese.
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24
This size was just about 100 g net weight.
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25
Note: The sweetness of the batter is reduced to balance out the sweetness of the icing.
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26
If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.
