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Mini Carrot Cakes
Ingredients 16 items
- 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
- 2 Eggs
- 4 tablespoons Canola oil
- 0.5 cup Pineapple
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spices
- 0.5 teaspoon Salt
- 2 cups Carrot
- 1.5 cups Wholemeal flour
- 1 cup Plain flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- For the icing:
- 125 g low fat cream cheese
- 1.5 cups Icing sugar
- 1 teaspoon Lemon zest
How to prepare
- 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.
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