Healthy Mini Carrot Cakes Recipe
Ingredients
- olive or canola oil spray
- 1 1/2 cups wholemeal self-raising flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 cup sugar
- 1 egg, lightly beaten
- 3 tbs oil or margarine
- 1/2 cup reduced-fat milk
- 2 tsp vanilla essence
- 400 g can crushed pineapple in natural juice, drained
- 1 1/2 cups carrots, grated and squeezed of extra moisture
- 1/4 cup sultanas
Method
- Preheat oven to 180°C. Line a 12-hole muffin tin with paper liners or spray tins with oil spray.
- In a large bowl, mix together flour, cinnamon, ginger and sugar.
- In a medium bowl, add the rest of the ingredients and mix well. Add this wet mixture to the flour mixture and stir until just combined.
- Divide the mixture into the muffin tin. Bake for 20-25 minutes, or until a skewer inserted into the middle of a muffin comes out clean.
Variation:
Use 2 teaspoons of mixed spice instead of the cinnamon and ginger mix. Yum!
Comment:
This recipe contains 1 tsp of added sugar per serving
Healthy tip!
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 638 kJ | 900 kJ |
| 152 Cal | 215 Cal | |
| Protein | 2.9 g | 4.1 g |
| Fat, total | 5.5 g | 7.8 g |
| — saturated | 0.5 g | 0.8 g |
| Carbohydrate | 21.6 g | 30.4 g |
| — sugars | 10.2 g | 14.3 g |
| Sodium | 273.5 mg | 385.8 mg |
| Fibre | 3.2 g | 4.6 g |
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Comments (1)
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Easy to make. Filling and kids love them.
Anonymous
Posted on: 15 Jul 14
