Carrot Cake Bites from Libby's |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This was in my e-mail: These snack cakes are packed with whole wheat flour and carrots; they are also lower in sugar and fat. Children can help out in the kitchen by mashing the carrots with a fork on a rimmed plate or small bowl. If desired, stir together a simple icing of 1 tablespoon orange juice, 1/2 teaspoon vanilla and 1 cup powdered sugar. I made this recipe twice this week, the grand-kids loved them so much and it's such an easy and quick recipe to whip up as is. I got 4 mini-muffin pans full out of this recipe. Ingredients:
1 cup all-purpose flour |
3/4 cup whole wheat flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1/3 cup vegetable oil |
1/2 cup sugar |
1/2 cup nonfat milk |
2 eggs |
1 (14 1/2 ounce) can sliced carrots, drained, rinsed and mashed with a fork |
Directions:
1. Coat two mini-muffin pans with non-stick cooking spray. Preheat oven to 350°F.
2. In a large bowl, whisk together flours, baking powder, soda, salt and cinnamon. In a medium bowl, mix together oil, sugar, milk and eggs. Pour egg mixture into flour mixture and stir just until combined. Gently stir in carrots.
3. Spoon about 1 tablespoon of batter into each cup of mini muffin pans. Bake for 10-12 minutes until toothpick inserted into center comes out clean. Repeat with remainder of batter.
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