I was in search of a copycat recipe for Mimi’s Cafe’s carrot cake madeleines, but to no avail…so I made my own rendition…
This recipe originated from a copycat version of Mimi’s Cafe Carrot Cake Loaf Bread.
I improvised and made them as madeleines, just like it was served to us the first time we had lunch at our local Mimi’s Cafe. Unbeknownst to me, I was taken by surprise that they served a nice little bread basket before your meals arrive. Inside contained warm mini baguettes and carrot cake madeleines. Both were equally delicious, but my favorite were the madeleines! With all this said, I was on a mission to make my own.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 1 cup vegetable oil
- 1 1⁄2 cups brown sugar, firmly packed
- 3 eggs
- 1⁄2 cup chopped walnuts
- 1⁄2 cup canned crushed pineapple in juice, drained
- 1⁄2 cup raisins
- 1 cup finely shredded carrot
- Sift first five ingredients into a mixing bowl.
- In a separate bowl, whisk together the oil, sugar and eggs.
- Stir the liquid mixture into the flour; mix well.
- Add the next four ingredients (walnuts, pineapple, raisins, and carrots); stir again.
- Grease and flour a Madeleine pan, then fill the pan 2/3 full with batter.
- Bake at 350° for about 12-15 minutes or until golden brown. Check the middle portion with a toothpick for reassurance that the middle portion is cooked through.
(NOTE: as the depth is deeper, this time refers to the shell-style Madeleine pan; the classic Madeleine pan may take only 8-10 minutes).
Yield: Approximately 24-36 madeleines, depending on the type of pan you use.