Miffy's Carrot Cake

Original recipe from: Inspired Taste

Adapted for use with BRUNOĀ Double Grill Sand Maker in Miffy

It's 21st June and we all know what today is...

Happy Birthday, Miffy~ā™Ŗ

We thought about how to celebrate and decided that there's no better way than to combine two of Miffy's favourite things -Ā 

šŸ„•Carrots and cakešŸŽ‚

This recipe makes about 15 small miffy cakes that are soft and moist on the inside.

We love the inclusion of pecans as it adds a great crunch, but you can opt it out or swap some raisins in instead.

Enjoy the carrot cakes as they are or take the extra step - we highly recommend doing so - and make the super yummy cream cheese frosting to go along~Ā 

Recipe

Carrot Cake Batter Cream Cheese Frosting
160gĀ Plain Flour 113g Cream Cheese (softened)
1 Tsp Baking Soda 57g Unsalted Butter (softened)
1/4 Tsp Salt

1Ā½ cups Powdered sugarĀ±

(adjust according to preferred consistency)

3/4 Tsp Cinnamon Powder
1/2 Cup Vegetable Oil
150g Sugar
1 Tsp Vanilla Extract
2 Eggs (Room Temp)
2-3 Carrots (230g~ before peeling & grating)
32g Chopped Pecans

Ā 

S T E P S

Carrot Cake

  1. Wash, peel, grate carrots and set aside
  2. In a bowl, mix flour, baking soda, salt and cinnamon powder
  3. In another bowl, mix oil, sugar, vanilla extract and eggs together
  4. Add 1/3 of the dry mixture to the wet ingredients and fold in gently. Repeat another 2 times till fully mixedĀ 
  5. Fold in chopped pecans and carrotsĀ 
  6. Transfer batter to a beaker with a spout for easy pouring
  7. Prepare BRUNO Double Grill Sand Maker (GSM) with Miffy Cake Plate
  8. Preheat on MED for 10mins
  9. Once preheated, pour batter into moulds and fill it to theĀ brim. Under-filling will affect the pattern imprint
  10. CloseĀ the GSM and bake on MED for 8-12mins
  11. Open at the 8mins mark to check if the cake is done.
  12. Poke with a skewer and if it comes out clean, it is ready. If not, continue baking till it is done.Ā 
  13. Remove and place on cooling rack

Cream Cheese frosting

  1. Add softened cream cheese and butter to a large bowl and mix
  2. Then add in icing sugar little by little and mix
  3. Remember to scrape down the sides and bottom. Add more icing sugar for aĀ thicker frosting.Ā 
  4. Once done, transfer to ziploc/pipping bagĀ 

Assembly

  1. When the cakes are fully cooled, slice them into 2 halves
  2. Pipe on cream cheese frosting on one side
  3. SandwichĀ with the other sideĀ 
  4. For best results, keep in fridge overnight in an airtight container before serving~
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