CANDIED GINGER CARROT CAKELETS

A simple batter of blended carrots results in rich cakes so moist they taste like cake that’s been soaked with syrup. Warm ginger and barley flour add more natural sweetness. The final topping of candied ginger turns these into pretty little desserts, ideal for a bridal or baby shower. If you have very small fluted tartlet pans, you can use them here to make the cakes look especially elegant.

TIPS:

•  The more flavorful your carrots, the tastier the cakes. Splurge on the freshest ones you can find at your local farmers’ market.

•  A Vitamix blender works wonders here. Its powerful motor releases heat, which brings out the carrots’ sweetness. You can use a regular blender to puree them, but the resulting cakes won’t be quite as full flavored.

makes 3 dozen

dairy-free, no nuts

1. Position a rack in the center of the oven and preheat to 350°F. Coat 36 mini muffin cups with nonstick cooking spray.

2. Whisk both flours, the baking powder, and salt in a large bowl. Combine the carrots, eggs, oil, sugar, and ground ginger in a blender and puree on high speed until very smooth, scraping the jar occasionally. You don’t want any bits of carrot left. Make a well in the dry ingredients and pour in the carrot mixture. Slowly and gently stir with a whisk, dragging in the flour from the edges, until the dry ingredients are fully incorporated and the mixture is smooth. Divide the batter among the muffin cups. Top with the candied ginger slivers.

3. Bake for 5 minutes. Reduce the oven temperature to 325°F and bake until a toothpick inserted in the center of a center cake comes out clean, 20 to 25 minutes more. The cakes will rise but not dome.

4. Cool in the pans on wire racks for 10 minutes, then slide a small offset spatula or knife between each cake and the pan to pop them out. Cool on the racks until warm or at room temperature.

MAKE AHEAD

The cakes taste best the day they’re made but will keep at room temperature for up to 2 days or in the freezer for up to 1 month.