Ingredients
Scale
- 450g carrot, skin on and roughly chopped
- 4 large eggs
- 140g coconut oil, olive oil or softened butter
- 250g self raising flour, can use GF
- 1 tsp baking powder
- 90g sugar or sweetener of choice
- 1/2 tsp salt, optional
- 2 1/2 tsp ground cinnamon
- 2 tsp vanilla bean paste
- 100g chopped walnuts or sultanas, optional
Instructions
Then mix like this
- Preheat oven to 180C. Line a muffin tray with paper cases.
- Place carrots into bowl. Speed 7 / 6 seconds. Scrape down side.
- Add remaining ingredients. Speed 4 / 6-8 seconds. You will need to use your spatula to aid the mixing process. Be sure not to over mix the batter.
- Spoon 1 heaped tablespoon of cake batter into each paper case or muffin tins.
- Bake for 14-18 minutes or until cooked through. Allow to cool slightly before carefully removing from tray. Cool on a wire rack. Store in an airtight container for up to three days.
Or cook like this
- Preheat oven to 180C. Line a muffin tray with paper cases.
- Grate carrots on a large grater or process in a food processor on high for a few seconds. Add carrots to a large mixing bowl.
- Add remaining ingredients. Mix until just combined. Be sure not to over the batter.
- Spoon 1 heaped tablespoon of cake batter into each paper case or muffin tins.
- Bake for 14-18 minutes or until cooked through. Allow to cool on a wire cooling rack.
Notes
- These will become moist over the next day or two. These Mini Carrot Cakes are perfect to make ahead for parties etc.
- These can be frozen once cooked and cooled. Wrap in a layer of aluminium foil then cling film before placing into a freezer safe container. Thaw before consuming.