- 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
Mini Carrot Cakes
INGREDIENTS
Mini Carrot Cakes with
Mini Carrot Cakes with 
- 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
NUTRITIONAL INFORMATION
Mini Carrot Cakes with
Mini Carrot Cakes with
- Energy 234 (Kcal)
- Protein 5.4 (g)
- Total Fat 4.9 (g)
HOW TO PREPARE
Mini Carrot Cakes with
Mini Carrot Cakes with
1
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.
2
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.
3
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.
REVIEWS
Mini Carrot Cakes with
