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Very Fairy Mini Carrot Cakes


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Member since 2006

Serves 25 | Prep Time | Cook Time

Ingredients

CAKE INGREDIENTS:
2 cups whole wheat flour
3 cups shredded carrots
1/2 cup unsweetened apple sauce
1 1/2 cups raw sugar
2 eggs
2 egg whites
1/2 cup canola oil
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
11/2 tsp. vanilla extract
1/2 tsp. salt
(optional)
1 cup chopped pecans

FROSTING INGREDIENTS:
8 ounces lite cream cheese
1 cup of confectioners’ sugar
1 tsp vanilla extract
2 egg whites


Preheat oven to 350 degrees F


Using a large mixing bowl, combine: eggs, egg whites, canola oil, sugar, apple sauce and vanilla


Mix in: flour, baking soda, salt, cinnamon, nutmeg


Stir in: carrots and nuts


Grease 2 muffin pans


Fill muffin cups halfway up


Bake for 40 to 50 minutes or until you can insert and toothpick and have it come out clean.



TO MAKE FROSTING:


Use an electric mixer to combine cream cheese, egg whites, vanilla and sugar Beat until smooth.



TO ASSEMBLE CAKES:


Turn cakes upside down and cut in half horizontally • Apply frosting to the middle and top (formerly bottom) of your cakes


Garnish as you wish.



Makes about 25 small cakes.


Pairs Well With


Notes

Carrot cake is awesome, but having your own carrot cake is even more awesome. Check out this mini cake which is sure to delight!

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