Recipe for children: mini carrot cake filled with hazelnut cream!

Recipe for children: mini carrot cake filled with hazelnut cream!


This recipe is for kids, but adults will love it too! Check out the mini carrot cake recipe shared by the pastry chef

Easter is coming! For this, nothing better than to start looking for sweet recipes to prepare with the children and serve on such a special and significant date – which has chocolate as one of its main elements in the kitchen!




the pastry chef Bruna Rebello, which is very successful on social media with cakes and sweets, teaches a recipe for Mini Carrot Cake filled with hazelnut cream. It is covered in chocolate. Good for you to sell a lot at Easter or make the children happy in your home!

Mini carrot cake filled with hazelnut cream

Cake ingredients:

  • 260 g of raw and chopped carrots
  • 270 g of refined sugar
  • 150 g of eggs
  • 30 g of oil
  • 270 g of wheat flour
  • 8 g of baking powder
  • 135 g of butter
  • 50 g of orange juice

Filling ingredients:

  • 150 g of Fratello (or hazelnut cream of your choice)

Syrup ingredients:

  • 250 g of dark or milk chocolate to temper

Method of preparation:

In the blender, put the refined sugar and wheat flour with the butter and beat until it becomes a farofinha. Then put the carrot, eggs, oil and orange juice. Beat again for a few minutes or until a homogeneous mass is formed. Transfer the dough into the molds and bake in a preheated oven at 180°C for 20 minutes. Once the time has elapsed, remove from the oven, wait for it to cool down and unmold.

After demoulding, fill each cupcake with 5 g of Fratello (or other hazelnut cream of your choice) or filling of your choice. Then take it to the fridge. Meanwhile melt the chocolate. Take the biscuits out of the fridge, dip them in the tempered chocolate, put them back in the fridge and your biscuits will be ready to be served.

It’s worth mentioning that the recipe makes up to 30 dumplings.

Source: Terra

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