Carrot Cake Splits

Carrot Cake Splits Carrot Cake Splits
  • 10 min prep
  • 32 - 35 minutes
  • 190 calories
  • $0.75

Ingredients


Makes: 12 mini cakes
  • 1 C (250 ml) flour
  • 3/4 C (180 ml) sugar
  • 1/4 C (60 ml) Carrot Cake Sweet Dip Mix
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • 1 1/2 C (375 ml) grated raw carrots
  • 2 eggs
  • 1/2 C (125 ml) vegetable oil
  • 1 recipe prepared Carrot Cake Sweet Dip
  • Nuts, roasted, to taste

Preparation


 
  • Preheat oven to 350° F (175° C). Place a lightly oiled Perfect Portion Muffin Pan on Sheet Pan.
  • In a medium bowl, combine the first five ingredients.
  • In another bowl, whisk together the carrots, eggs, and oil.
  • Fold dry ingredients into wet ingredients until combined.
  • Divide batter evenly and bake until a toothpick inserted in centre comes out clean, about 12–15 minutes.
  • Cool in pans 10 minutes, then remove to wire racks. Cool completely.
  • Cut cupcakes horizontally in half.
  • Spread each bottom half with 2 tsp (10 ml) of prepared dip, add a top half to each, and divide the rest of the dip on the tops. Sprinkle with nuts.

Tip


 

Tip: Prepare in advance to elevate the flavour! Refrigerate and eat cold.

Nutritional Serving Size Per serving:
Calories 190
Fat 11 g
Saturated Fat 1 g
Transfat 0 g
Cholesterol 35 mg
Sodium 170 mg
Carbohydrates 21 g
Fibre 2 g
Sugar 12 g
Protein 5 g

Shop this recipe...

Sheet Pan
$25.00
Perfect Portion Muffin Pan
$20.00
Carrot Cake Sweet Dip Mix
$10.00