These little tiny carrot cakes came about from an idea that had been jumping around in my head for quite some time. It all started when the realization hit me that I could actually use my Le Creuset espresso mugs (which were kindly sent to me from Kitchenware Direct to review) to bake in. Then I spent a really long while trying to think of something to bake in them.
Recently, I saw two interesting recipes, completely unrelated to each other. First, this Earl Grey tea syrup that belongs with a recipe for chai-spiced cakes at taste.com.au. Second, this whipped coconut cream from Sweet Lavender Bake Shoppe. Hm…
I finally got it all together and knew what I wanted to bake in those espresso mugs. Carrot cake with a dollop of whipped coconut cream and lashings of Earl Grey tea syrup.
You could use any carrot cake recipe you like; I chose one from taste.com.au that has walnuts in it. It’s a super easy, one-bowl recipe. Feel free to bake your carrot cake however you like – in ramekins, mugs, or a normal cake tin.
While the cake is cooking, prepare the Earl Grey tea syrup. This is really easy and takes just a few Earl Grey tea bags, some cardamom pods and cinnamon sticks, as well as sugar and water. The mixture is boiled for a short time. Then you set it aside to cool.
While the cake is cooling, prepare the whipped coconut cream. I actually used coconut milk, instead of coconut cream. The only reason I used the milk is because I already had a tin in the pantry. Sometimes whipping coconut milk can be a hit-or-miss thing, I’ve discovered. The first time I made it, it did not work out. It didn’t whip at all. The second time, it worked and tasted amazing.
A couple of tips I’ve discovered about whipping coconut milk – try to get fresh tins of coconut milk/cream; apparently, the longer the tins sit, the less likely the milk/cream will whip. Also, at the store, give the tins a little shake. If you hear a lot of sloshing around, it probably won’t be suitable for whipping.
To try out the theory of shaking the tins at the store, I tested it yesterday. I took a tin of coconut milk, one by one, from each brand. Most of them were quite sloshy. But one brand didn’t slosh at all (Ayam brand, for those curious). I bought a couple tins, plus a couple tins of the coconut cream from the same brand. I haven’t yet whipped them, but keep an eye on my Instagram feed because I’m bound to whip them up soon!
The Earl Grey tea syrup is actually quite thick, but thinned out a few seconds after drizzling it onto the cakes and whipped coconut milk. In the end, while the syrup tastes nice on its own, it didn’t seem to lend much of an Earl Grey flavor to the cakes.
In closing, the main thing I liked about these carrot cakes with their indulgent toppings is the whipped coconut milk. It’s fabulous and delicious and I’d highly recommend trying it out to replace regular whipped cream, especially if you’re looking for something dairy-free. It’s absolutely sensational!
- Choose any carrot cake recipe you like; to get you started, here’s the one that I used at taste.com.au.
- Whipped coconut cream from Sweet Lavender Bake Shoppe; I used coconut milk instead of coconut cream and used vanilla bean paste instead of vanilla extract.
- Earl Grey tea syrup from this chai-spiced cake recipe at taste.com.au.