Home » Cello's Cucina » Mini Carrot Cakes

Mini Carrot Cakes

 

Ingredients:

  • 1 cup organic whole wheat flour
  • 1 tsp organic ground cinnamon
  • 1/2 tsp organic ground ginger
  • 1  1/2 cups organic grated carrot
  • 2 organic eggs
  • 1 Tbsp water
  • 1/4 cup organic extra virgin olive oil
  • 3/4 c organic unsweetened apple sauce

Instructions:

  • Preheat oven to 350°F
  • In a large bowl, whisk together the flour, cinnamon, and ginger
  • Stir in the grated carrots, and combine until the carrots are coated with the flour mixture and are not longer clumped.
  • In a separate medium bowl, beat the eggs
  • Next, stir in the eggs, water, olive oil, and applesauce
  • Make a well in the center of the flour mixture and add the applesauce mixture.
  • Stir all ingredients until thoroughly combined.
  • Spray a mini muffin tray with organic non-stick cooking spray
  • Pour the cake batter into the cupcake tray.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

**Optional:  When cupcakes are completely cooled, top with Cauliflower Cream Cheese Icing

This recipe can also be used to make an 8-inch round cake.

 

Recipe modified from Dog Cakes: Recipes for Every Occasion

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