These little cakes aren’t too sweet and just the right size for a portion controlled treat.
Mini Carrot Cakes
2013-03-03 19:29:54
Serves 7
These are so yummy good and with the use of coconut oil and the use of "flax eggs" and almond milk are vegan. However 2 eggs can be used instead and milk of your choice.
Prep Time
20 min
Cook Time
18 min
Total Time
38 min
Ingredients
- 1/2 cup coconut oil
- 1/4-1/2 cup of sugar (I used 1/4 cup)
- 2 Tbsp of flax meal + 6 Tbsps of water mixed well (you can also use a store bought egg replacer)
- 1 cup of flour (I used white spelt)
- 1 tsp of baking powder
- 1 pinch of salt
- 2-4 Tbsp of MIlk (I used unsweetened almond milk)
- Nutmeg and Cinnamon to taste
- 1 1/2 cups grated carrots - freshly grated works best
- Pineapple & Mango 100% Fruit Spread (I used St Dalfour which I bought at Sprouts) *Any flavor fruit spread will work
Instructions
- Preheat oven to 350 degrees.
- Line muffin tins and spray lightly with a nonstick spray.
- In a medium bowl combine oil, sugar and mix well. Add egg replacer and milk and mix well.
- In another bowl sift flour, baking powder, salt and spices together. Don't skip the sifting. Tip: sifting can be done easily with a medium size metal strainer that has a small mesh to it.
- Combine dry ingredients into wet and mix well. This will be a stiffer batter.
- Add in carrots.
- Fill muffin tins 3/4 of the way full. Tap muffin tin light on counter to even out batter.
- Bake for 15-18 minutes, depending on oven, until a toothpick inserted comes out clean.
- Let cool for 5 minutes and top each muffin with a 1/2 tbsp of fruit spread creating a glaze.
Notes
- These freeze well.
- The oil can be replaced by an equal amount of unsweetened applesauce which would bring the fat content down; however it will affect the texture of the recipes and be more gummy. Still good - just different.
- If you haven't experienced using whole nutmeg that you grate, give it a try. It's so fragrant and good.
Deliciously Inspired http://www.deliciouslyinspired.com/
