Mini sugar-free carrot cakes
Updated: Apr 22
This is based on a simple Stephanie Alexander carrot cake recipe but I switched the sugar for dates and popped them in a mini muffin tin.
Add a cream cheese frosting to the top to make them extra jazzy but they're delicious and moist without it.
2 carrots peeled and grated (approx. 2 cups)
125g self-raising flour
3/4 cup finely chopped dates
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup olive oil
60g finely chopped walnuts
Preheat fan forced oven to 170 degrees and grease a 24 mini muffin tin with olive oil spray
Mix flour and spices. Add oil and eggs, and beat with an electric mixer or food processor for about 1 minute
Stir in chopped dates, chopped walnuts and grated carrot
Spoon into mini muffin tin and bake in the oven for about 18 minutes