Mini Carrot Cakes

Name: Mini Carrot Cakes
Prep time: 15 min
Cook time: 55 min
Total time: 70 Minutes
Yield: 4-6 servings

With

15 minutes

55minutes

Average

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.

4 things make these cupcakes healthier than others: Butter is replaced by a small quantity of healthy canola oil, wholemeal flour is used with the normal flour, low fat dairy is incorporated, and only 2 eggs are used for the whole recipe... Want it even lighter? Skip the icing!

Which vitamins are found abundantly in carrots and pineapples?

Vitamins A in carrots and vitamin C in pineapples are poweful antioxidants which help prevent damage to body cells and boost immunity!