Mini Carrot Cakes

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Serves 10

Ingredients

  • 125 g self raising flour
  • 125 g almond flour
  • 1 tsp. mixed spice
  • 1 tsp. bicarbonate of soda
  • 50 g sultanas
  • 20 g artificial sweetener
  • 2 tbsp. agave nectar
  • 120 g carrots, grated
  • 80 ml olive oil
  • 2 eggs
  • 200 g plain yoghurt
  • 200 g cheese cream
  • 1 tbsp. agave nectar

Method

  1. Preheat oven to 180°c /Gas Mark 4.
  2. Place the self raising flour, almond flour, mixed spice and bicarbonate of soda in a bowl.
  3. Then stir in the sultanas, Triple Zero sweetener, agave nectar and carrots.
  4. Combine so the ingredients are evenly mixed.
  5. Whisk the eggs in a bowl, and stir in the oil and yoghurt.
  6. Pour this mix-ture into the flour mixture.
  7. Stir and combine.
  8. Spoon the mixture into indi-vidual muffin cases and place them on a baking tray.
  9. Bake in the preheated oven for 25 minutes.
  10. Transfer on to a rack and cool.
  11. Beat the cream cheese and agave nectar together in a bowl until they have a smooth consistency.
  12. Spread cakes with this frosting and serve.

Nutritional Value

(per serving)

Calories 365
Total Fat 36 gm
Saturated Fat 12 gm
Carbohydrates 27 gm
Fibre 2 gm
Protein 8.6 gm