Thursday, August 26, 2010

Teeny Tiny Carrot Cakes

Carrot cakes

I am quite the fan of carrot cake. I'm not sure where this addiction came from but every now and then (particularly when we have loads of carrots!) I whip up some of these teeny tiny carrot cakes.

  • 2 medium carrots grated
  • 1/2 cup of olive oil
  • 3/4 cup of light brown sugar
  • 1 cup of self raising flour (you can use a half/half combo of normal and wholemeal)
  • 1/4 cup of chopped walnuts
  • 1/4 cup of sultanas
  • 3 tablespoons of pepitas
  • 2 eggs
  • 1/2 teaspoon of all spice
  1. mix the sugar, eggs and oil together well and then mix to the other ingredients.
  2. pop tablespoons of mixture into 12 lined cupcake/muffin pans.
  3. bake in a pre-heated oven at 180 degrees celcius for between 20 to 25 minutes
  4. cool!

Carrot cakes

You can ice these beauties with a lovely cream cheese icing or eat just as! They will stay fresh for a few days as long as they are kept in an air tight container. I like to take these as a bit of an afternoon snack at work!

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