carrot cake with maille® old style mustard

Ingredients

• Servings: 20
• carrot cake:
• 1 3/4 cups grated carrots
• 3/4 cup almond flour
• 2/3 cup flour
• 1 cup brown sugar
• 3/4 cup butter
• 4 eggs
• 2 tablespoons maille® old style mustard
• 5 teaspoons baking powder
• 1 pinch salt
• 3 tablespoons chopped walnuts
• 3 tablespoons white dried raisins
• lemon zest
• orange zest
• lime zest
• 1 teaspoon powdered cinnamon
• 1 1/2 tablespoons fresh grated ginger
• 10 coriander grains ground with a mortar
• icing:
• 1 egg white
• 3/4 cup powdered sugar
• 1 1/2 tablespoons lemon juice
• orange zest

Recipe

• carrot cake: mix the butter and the crushed walnuts in a sauce pan and warm slightly until butter softens. set aside. beat the sugar and the eggs with a mixer until it starts forming . in another bowl, mix the almond flour, baking powder, salt and flour. blend with egg and sugar mixture until no lumps remain. add the butter mixture, grated carrots, maille® old style mustard, crushed walnuts, raisins, citrus fruit zests, cinnamon, ginger and chopped grains of coriander and mix everything carefully together. divide mixture into small silicone cooking molds.
• cook in a 375 degrees f oven for 15 minutes (depending on the size of the cake molds). once cooked, remove the cakes from the molds and let them cool down all the way.
• icing: mix all the ingredients together. cover the mini carrot cakes with icing and let them harden for 2 hours in the open air.