Carrot Cake Bites
Summary
 | |
| Yield | |
|---|---|
| Prep time | 20 minutes |
Description
These snack cakes are packed with whole wheat flour and carrots; they are also lower in sugar and fat. Children can help out in the kitchen by mashing the carrots with a fork on a rimmed plate or small bowl. If desired, stir together a simple icing of 1 tablespoon orange juice, ½ teaspoon vanilla and 1 cup powdered sugar.
Ingredients
- 1 c all-purpose flour
- 3⁄4 c whole wheat flour
- 2 tsp Baking powder
- 1 t baking soda
- 1⁄4 t salt
- 1 t cinnamon
- 1⁄3 c vegetable oil
- 1⁄2 c sugar
- 1⁄2 c fat-free milk
- 2 Eggs
- 1 cn 14.5oz Libby’s® Sliced Carrots, drained, rinsed and mashed with a fork
Notes
Makes 3 dozen mini-cupcakes (or 15 regular cupcakes)
Instructions
Coat two mini-muffin pans with non-stick cooking spray. Preheat oven to 350°F.
In a large bowl, whisk together flours, baking powder, soda, salt and cinnamon. In a medium bowl, mix together oil, sugar, milk and eggs. Pour egg mixture into flour mixture and stir just until combined. Gently stir in carrots.
Spoon about 1 tablespoon of batter into each cup of mini muffin pans. Bake for 10-12 minutes until toothpick inserted into center comes out clean. Repeat with remainder of batter.
