How to Make Moist Mini Carrot Cakes with Choclairs Drizzle

If you’re looking to make Choclairs drizzled mini carrot cakes, there are a few things to keep in mind. First, they have incredible flavor notes. The spiced, moist carrot cakes are topped with a rich chocolatey drizzle to create a shining contrast that’s fun with every little bite of the mini cake. The nuts add a bit of a salty twist, and you can even sprinkle some sea salt on top to highlight the contrast.

Second, they are tiny cakes, meaning each can enjoy one all on their own. These bite-sized desserts add intimacy and cosiness to the room. Everyone eating it will enjoy the sense of eating their own dessert. And mini foods are always more fun, aren’t they? So don’t hesitate -- serve them at your next party or gathering. We’re sure everyone will appreciate them.

Third, their textures are magical. The natural sweetness of the carrots and the slight oil addition makes them moist and tender. The cinnamon and nutmeg add warmth and a slight spice to each bite. The cakes are dense yet tender, with a crumb that clings on the tongue in just the right way. The carrots bring moisture and earthy sweetness and taste nothing like a vegetable, that’s our promise! The chopped nuts like walnuts and raisins add a bit of a bite and crunch, although these are optional. These can go on top as garnish or even be mixed right into the batter. And the rich chocolate drizzle is going to remind you of happy days and fond memories. This Choclairs drizzle is the highlight, like a crown on a queen, since the caramel-chocolate sauce turns these simple cakes into pure deliciousness.

When serving them, you can also create a sort of buffet, where you offer different toppings, so people can further customize their desserts. Lay out toppings like mint leaves, chopped nuts, roughly chopped chocolate pieces, and more fancy decorations like edible silver balls. The idea is to let people add whatever they like over the Choclairs drizzle.

So here’s how you make this unique dessert:

Ingredients (makes 10 mini cakes)

For the carrot cakes:

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1½ cups finely grated carrots (about 2 medium carrots)
• ¼ cup chopped walnuts or raisins (optional)
• ½ teaspoon vanilla extract

For the Choclairs drizzle:

• 8 Cadbury Choclairs
• 2 tablespoons milk or cream
• 1 teaspoon butter (optional, for gloss)
• A tiny pinch of salt

Method:

• Preheat your oven to 175C or 350F.
• Lightly grease a muffin tray or line with cupcake papers. Set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
• In another bowl, whisk the eggs, brown sugar, granulated sugar, and vanilla until fluffy and golden. Then slowly whisk in the oil until fully incorporated.
• Now pour the wet mixture into the dry ingredients and gently fold until just combined, while being careful not to overmix.
• Then add the grated carrots and optional nuts or raisins, and mix until well incorporated.
• Scoop the batter into your muffin cups, filling them about ¾ full. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.
• In the meantime, unwrap your Choclairs and place them in a small saucepan with the milk or cream and butter over very low heat. Stir constantly as the candies melt into a thick, shiny sauce. Add a pinch of salt to balance the sweetness. If it's too thick, add another teaspoon of milk. If it's too thin, simmer gently to thicken. The texture should be pourable but not runny.
• Once your carrot cakes are cooled, spoon or drizzle the warm Choclairs sauce over the tops. You can let it drip over the edges or let it stay neatly on top.
• Garnish with a walnut half, a sprinkle of sea salt, or a few edible flowers.
• Serve with masala chai, black coffee, or even a chilled glass of sweet dessert wine.