Mini Carrot Cake
2 servings
25 minutes
Carrot mini-cake is a delicate and fragrant dessert inspired by American cuisine. Its base consists of airy pancakes soaked in creamy cheese frosting with a hint of honey. Carrots add sweetness and juiciness, while oats and walnuts provide pleasant texture and nutty notes. A light spiciness of cinnamon complements the flavor, making it warm and cozy. This cake is perfect for breakfast or a light dessert; it can be eaten right away or allowed to rest for the flavors to develop even more vividly. The simplicity of preparation and healthy ingredients make it an excellent choice for those wanting to treat themselves to something delicious and nutritious. Enjoy your meal!
1
Grind the oatmeal and nuts.
- Rolled oats: 50 g
- Walnuts: 4 pieces
2
Grate the carrot on a grater
- Carrot: 1 piece
3
Mix all ingredients except for the cottage cheese and honey
- Chicken egg: 1 piece
- Carrot: 1 piece
- Rolled oats: 50 g
- Whole grain (wholemeal) flour: 2 tablespoons
- Milk: 50 ml
- Cinnamon: 0.5 teaspoon
- Walnuts: 4 pieces
4
Make thick pancakes in a skillet, they will serve as layers in the cake.
5
Mix cottage cheese and honey; this will be our cream for spreading on the pancake layers.
- Curd cheese (tvorog): 100 g
- Honey: 2 teaspoons
6
Spread cream on the pancake, place the next pancake on top, and so on.
7
You can eat right away, or you can let it sit for a while.
8
Enjoy your meal!