Here it is...someone else found it...Carrot Cakes in Cinnamon Pastry
Carrot Cakes in Cinnamon Pastry
An unusual but delicious way of serving carrot cake.
Preparation time: 30 minutes.
Cooking time: 16-18 minutes.
Makes 16
INGREDIENTS FOR THE PASTRY:
170g/6oz plain flour
1 1/2 tsp ground cinnamon
Pinch of salt
100g/3oz butter
1 egg yolk
Very cold water to mix
FOR THE CAKE:
85ml/3fl oz oil
110g/4oz caster sugar
1 large egg, beaten
110g/4oz plain flour
1/2 tsp bicarbonate of soda
Pinch of salt
1 tsp ground cinnamon
85g/3oz carrots, peeled and finely grated
1/2 tsp vanilla essence
FOR THE ICING:
110g/4oz soft cream cheese
Grated zest of 1/2 orange
1 tbsp icing sugar, sifted
METHOD
1. Make pastry by sifting flour, cinnamon and salt into a bowl. Rub in butter until mixture resembles coarse breadcrumbs.
2. Mix egg yolk with 2 tbsp of water and add to flour mixture. Mix to a firm dough, first with a knife and finally with one hand. It may be necessary to add more water but pastry should not be too damp.
3. Roll out pastry and use it to line 16 small, nonstick muffin tins.
Refrigerate for 30 minutes.
4. Meanwhile, make the carrot cake. Preheat oven to 180c.
5. Mix oil and sugar together and then add egg.
6. Sift flour, bicarbonate of soda, salt and cinnamon together. Add to oil, sugar and egg mixture. Mix well then add carrots and vanilla essence.
7. Divide mixture between the pastry cases and bake for 16-18 minutes or until a wooden skewer inserted into centre of cake comes out clean.
Remove to a wire rack to cool.
8. To make the icing, beat cheese, add orange zest and stir in icing sugar.
Put on the tops of the cakes.
