Carrot Cake Bites

By srumbel

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.

Recipe by Deanna Segrave-Daly, RD, LDN

from getbacktothetable.com

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 (14.5 oz) Libby’s® Sliced Carrots, drained, rinsed and mashed with a fork

Preparation

Step 1

Coat two mini-muffin pans with non-stick cooking spray. Preheat oven to 350°F.

In large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. In 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.


Makes 3 dozen mini-cupcakes (or 15 regular cupcakes)