Mini Carrot Cake with Painted Chocolate Bark Decoration
It’s almost easter you guys! And since this holiday is all about childhood nostalgia & chocolate for me, I thought I’d finally get a bit artsy again with my recipes and make this cute little decorated mini carrot cake. (Also, a friend of mine wished for a carrot cake for her birthday so it all added up at the time, hihi.)
So the key point is the decoration here, for which I wanted to make some chocolate barks on which I could then paint little colored chocolate carrots and it turned out so cute and was really not that hard too, so I’m sure y’all will love this! It takes a little time but it’s fun and makes for a super cozy afternoon baking session. :)
and now here is the recipe for this:
Mini Carrot Cake with painted Chocolate Bark Decoration
Ingredients:
(makes a mini cake baked in a 12cm (~5’’) cake tin)
for the cake base:
125g light flour (I used light spelt)
100g ground hazelnuts
1 carrot (grated)
1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
a little bit of cinnamon
the juice of half a small lemon
20g melted vegan butter or neutral oil
50g maple syrup (+ optional up to 20g sugar, in case you like it more sweet)
100g plant milk of choice
a handful of walnuts (optional)
for the frosting:
100g cashew butter
100g thick vegan yogurt or vegan cream cheese
a pinch of vanilla & salt
50g (additional) vegan cream cheese
40g maple syrup
some lemon juice (to taste)
80g coconut oil (melted)
for the chocolate barks:
about 1 tsp melted coconut oil
80-100g vegan white chocolate
some vegan or natural food coloring (matcha can be used for green and turmeric + optional a little vegan red food dye for orange!)
additional:
some vegan or natural food coloring
a handful chopped pumpkin seeds or pistachios for decoration
Instructions:
Preheat your oven to 180°C and melt your vegan white chocolate and coconut oil (you can also use the preheating oven for that to be even more efficient here, hehe).
Grate the carrot and combine the ingredients for the cake batter in a bowl. Whisk only until just incorporated and try not to overmix the batter.
Oil or line your mini cake tin with parchment paper, fill in your cake batter and bake the cake base for about 25-30mins or until a wooden toothpick comes out clean. (Also remember to take out you chocolate if you’re melting it in the oven!)
While the cake bakes, you can prepare your frosting and chocolate barks. For that combine all the frosting ingredients and whip together thoroughly. Then place it into the fridge for at least 2.5hrs to set.
For the chocolate bark pour about 3/4 of your melted vegan chocolate, which has been mixed with the coconut oil for a thinner consistency, onto a tray lined with parchment paper and spread the chocolate out to get an even layer.
Let this chocolate layer harden up in the fridge while coloring your remaining chocolate for the carrot paintings.
Use a toothpick or chopstick to paint little chocolate carrots on the hardened chocolate bark and place everything in the fridge or freezer to set.
Once the cake has finished baking let it cool completely (you can also let it cool overnight).
If the frosting has set, whip it up again until you get to a smooth, fluffy buttercream consistency. It should also get a little lighter in color. Then place back into the fridge until ready to use.
Break up the hardened chocolate bark into pieces and start decorating your cake.
Use the cashew buttercream to coat your cooled cake and then place the chocolate bark around the sides of the cake. (I also made little chocolate carrots for the top of the cake by also pouring and then spreading the colored melted chocolate into carrot shapes and letting it all set in the fridge.)
Lastly sprinkle over some chopped pumpkin seeds or pistachios and let the cake set in the fridge until ready to serve. Done!
Painting little carrots on chocolate is so lo-fi, chill, cozy vibes coded and I love it!
*Notes:
This recipe also works great for cupcakes or muffins. As you can see on some of the pictures I had little cupcake version, which turned out lovely as well! It’s also maybe a good compromise when you don’t feel like decorating a whole cake and they also taste good topped with just a spoonful of vegan yogurt! Perfect for your easter brunch. :)
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi