Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
Add the grated carrots into the bowl.
Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.
Story Behind this Recipe
Last year, I received some sweet and delicious carrots as a gift. I was wondering if I could bake something with them. I still had the notes from when I was experimenting, so this recipe is a revised version of my original. This recipe was inspired by one I saw in a magazine – I thought it was so cute. And since I already had carrots and lemons, I gave this a go.
If you don't have heavy cream, substitute with 2 tablespoons of vegetable oil instead. You can also use maple syrup instead of honey, add spices such as cinnamon, cloves, nutmeg, and ginger or even raisins or caraway seeds.