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Mini Carrot Cakes Recipe

Mini Carrot Cakes

Mini Bites


Total Time : Serves 18
Medium

HOW TO PREPARE Mini Carrot Cakes Recipe

In a large bowl mix together the NESTLÉ Fat Free Sweetened Condensed Milk, eggs and oil until creamy. Stir in the pineapple, spices, salt and grated carrot.

Combine the remaining dry ingredients and stir into the carrot mixture but do not over beat. Divide into 18 lined muffin tins. Bake in a preheated 180°C oven 25-30 minutes, or until cooked. Remove from tins and cool completely before icing.

To prepare the Icing, beat together cream cheese, icing sugar and lemon peel until thick and creamy. Chill well before spreading on the mini carrot cakes.

Nutritional Information For Mini Carrot Cakes Recipe

Per Portion of 300g

Energy : 234.00 Kcal
Protein : 5.40 g
Carbohydrate : 43.00 g
Fats : 4.90 g

Your Grocery List

  • 1 tin nestlé fat free sweetened condensed milk or 405 g
  • 2 eggs
  • 4 tablespoons canola oil or 60 ml
  • ½ cup pineapple or 135 g, well drained and crushed
  • 2 teaspoons ground cinnamon or 5 g
  • 2 teaspoons mixed spices or 5 g
  • ½ teaspoon salt
  • 2 cups carrot or 300 g, grated
  • 1½ cups wholemeal flour or 180 g
  • 1 cup plain flour or 125 g
  • 2 teaspoons baking powder or 10 g
  • 1 teaspoon baking soda
  • For the icing:

  • 125 g low fat cream cheese
  • 1½ cups icing sugar or 240 g
  • 1 teaspoon lemon zest, finely grated

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