VERY FAIRY MINI CARROT CAKES

 

  • Cooking Time:
  • Servings: 25
  • Preparation 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

Directions

  • 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.

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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