Mini Carrot Cakes with Cream Cheese Frosting
Chef John Craig at Clarke SoNo to illustrates some of the hidden features (convection humid mode) of this extraordinary appliance. If you own a convection steam oven, do try this at home!
16 Oz. peeled and grated carrots (roughly 4 cups)
3 Cups A.P. flour
1 Tbsp. baking powder
1 tsp. kosher salt
2 ½ sticks butter, melted
1 ¾ Cups granulated sugar
4 large eggs at room temperature
2 tsp. vanilla
¼ tsp. freshly grated nutmeg
1 ½ tsp. cinnamon
2 tsp. ground ginger
Minced crystalized ginger and small mint leaves for garnish
1 Cup butter, softened
2 (8 ounce) package cream cheese, softened
2 tsp. vanilla
4 Cups icing sugar
Method of Preparation
Preheat Steam oven to 300 ° on Convection Humid Mode.
Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined. Beat eggs with granulated sugar on medium high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but ½ cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter.
Spray mini cup cake pan (24 cupcakes – each holding approx. 2 oz. of batter) with non-stick baking spray. Scoop 2 Tbsp. of batter in each well, and bake for 15 minutes, or until a toothpick inserted comes out clean. For the frosting, cream the butter and cream cheese until smooth, beat in 2 tsp. vanilla, add icing sugar and beat on low until combined, then on high until frosting is smooth