- 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
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.
NUTRITIONAL INFORMATION
Mini Carrot Cakes with
Mini Carrot Cakes with
- Energy 234 (Kcal)
- Protein 5.4 (g)
- Total Fat 4.9 (g)
REVIEWS
Mini Carrot Cakes with
