Mini Carrot Cakes
Serves: 10
Ingredients
To make Mini Carrot Cakes, you'll need:
- 125g self-raising flour
- 125g almond flour
- 1 tsp. mixed spice
- 1 tsp. bicarbonate of soda
- 50g sultanas
- 20g Triple Zero sweetener
- 2 tbsp. agave nectar
- 120g carrots, grated
- 2 eggs
- 80ml light olive oil
- 200g plain yoghurt
- 200g cream cheese
- 1 tbsp. agave nectar
Method
- Preheat oven to 180°c /Gas Mark 4.
- Place the self-raising flour, almond flour, mixed spice and bicarbonate of soda in a bowl.
- Then, stir in the sultanas, Triple Zero sweetener, agave nectar and carrots.
- Thoroughly mix the ingredients.
- Whisk the eggs in a bowl, and stir in the oil and yoghurt.
- Pour this mixture into the flour mixture.
- Stir the mixture thoroughly.
- Spoon the mixture into individual muffin cases and place them on a baking tray.
- Bake in the preheated oven for 25 minutes.
- To check if the cakes are cooked, poke a skewer into them. It should be clean when you take it out. If the skewer comes out covered in cake mix, the ingredients haven’t properly set and the cakes need to be cooked for longer.
- Transfer on to a rack and cool.
- Beat the cream cheese and agave nectar together in a bowl until they have a smooth consistency.
- Spread cakes with this frosting and serve.
Nutritional Facts (Per Serving)
Calories 311 | Total Fat 21g | Saturated Fat 6g | Carbohydrates 25g | Fibre 2g | Protein 6.5g
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