Carrot Cakes with Orange & Chocolate

Cake Layer Overview:

Cake Base:
Carrot Cake 20 minutes
Crunch:
Hazelnut and Orange Crunch 15 minutes
Mousse:
Milk Chocolate Mousse 25 minutes Orange Mousse 25 minutes
Decoration:
Milk Chocolate Coating with Hazelnut 15 minutes Glaze & Assembling the Cakes 20 minutes

Recipe Details:

Skill Level: Intermediate

Flavor: Carrot, Hazelnut, Milk/Dark Chocolate, Orange

Categories: Mini Cakes, Seasonal

Yield & Time:

Servings / Yield: 6 cakes / 6 people

Total Active Working Time: 2 hours
Approximate hands-on time only. Excludes weighing ingredients, baking, cooling, freezing, resting and assembly time, as well as the time required to prepare chocolate decorations.

These small Easter cakes are so cute! I love the look and they taste amazing.

Carrot cake with chocolate, orange and hazelnut is a wonderful flavor combination and perfect for Easter. 

Happy baking <

Day 1

Carrot Cake:

  • 35 g brown sugar
  • 25 ml sunflower oil
  • 25 g eggs (approx. 0.5 medium eggs)
  • 30 g all-purpose flour
  • 0.25 tsp baking powder
  • a pinch of salt
  • a pinch of baking soda
  • 0.5 tsp ground cinnamon
  • 45 g carrots (peeled and shredded)
  1. Stir the brown sugar and oil together. Whisk in the eggs.
  2. Add the flour, baking powder, baking soda, cinnamon and salt.
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