recipes
Individual Carrot Cakes
When you crave a sweet treat but want something low fat, try these carrot cakes - less than 2g of fat per cake - yummy served warm!
makes 10
15 min prep
if you liked this recipe, try...
ingredients
410g can Edgell Baby Carrots, drained |
featured products
instructions
step 1
Place drained Edgell Baby Carrots in a food processor and puree. Add remaining ingredients to processor and mix until thoroughly combined.
step 2
Pour mixture into a paper lined medium muffin pans. Bake in a preheated oven at 180°C for 20 minutes or until a skewer inserted into the cake comes out cleanly.
step 3
Stand for 5 minutes before removing. Serve dusted with lemon sugar (see tip below).
recipe tip
- Lightly sprinkle the top of each warm cake with 1 tablespoon caster sugar mixed with 1 teaspoon very finely grated lemon zest.
- Stir in ½ cup sultanas before spooning into cake pans.
- Omit ginger and add finely grated lemon rind.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 881kJ (211Cal) | 807kJ (193Cal) |
| Protein | 5.1g | 4.7g |
| Fat- Total | 1.4g | 1.3g |
| - Saturated | 0.4g | 0.3g |
| Carbohydrate | 42.7g | 39.1g |
| - Sugars | 26.7g | 24.5g |
| Dietary Fibre | 2.3g | 2.1g |
| Sodium | 233mg | 214mg |
| Potassium | 250mg | 229mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Individual Carrot Cakes
Individual Carrot Cakes
When you crave a sweet treat but want something low fat, try these carrot cakes - less than 2g of fat per cake - yummy served warm!
ingredients
410g can Edgell Baby Carrots, drained
½ cup roughly chopped dried apricots
1 cup brown sugar
½ cup natural low fat yoghurt
2 eggs, lightly beaten
1¼ cups plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon ground ginger
instructions
step 1
Place drained Edgell Baby Carrots in a food processor and puree. Add remaining ingredients to processor and mix until thoroughly combined.
step 2
Pour mixture into a paper lined medium muffin pans. Bake in a preheated oven at 180°C for 20 minutes or until a skewer inserted into the cake comes out cleanly.
step 3
Stand for 5 minutes before removing. Serve dusted with lemon sugar (see tip below).
makes 10 15 min prep recipe tip
- Lightly sprinkle the top of each warm cake with 1 tablespoon caster sugar mixed with 1 teaspoon very finely grated lemon zest.
- Stir in ½ cup sultanas before spooning into cake pans.
- Omit ginger and add finely grated lemon rind.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au