Carrot cake bites are a simple and tasty lunch box treat. This recipe makes a fullsized carrot cake, or 12 large carrot cake muffins, or 24 mini carrot cake bites. Using a 24 cup mini cupcake baking tray, mini carrot cake bites cook quickly (in about 10 minutes) and are a supre cute snack ready to take with you anywhere. Just drop a handful into a snaplock bag and you are ready to go! Add a bit of ice cream or cream on the side to switch these into a dessert.
Ingredients 1 cup olive oil
1 cup caster sugar
1 cup plain flour
1/2 tspn salt
1/2 tspn bicarb soda
1/2 tspn baking powder
1/2 tspn nutmeg
1/2 tspn cinnamon
1 cup grated carrot
2 apples, grated
1/4 cup walnuts or pecans (note nuts are optional in this recipe and can be added or removed if desired)
Preheat the overn to 180 degrees C.
Grease the cups of a 24 patty mini cupcake tray.
Whisk together the oil and sugar.
Add the eggs one at a time, beating after each addition until the mixture is thick and creamy.
Sift together the flour, salt, bicarb soda, baking powder, nutmeg and cinnamon. Then add these to the mixture and fold through.
Chop the walnuts (or other nuts) if using. Grate the apple and carrot.
Add the apple, carrot (and nuts) to the mixture and fold through until combined.
Spoon the prepared mixture into the patties of a large or mini cupcake tray.
If there is any remaining mixture, or to make a large carrot cake, grease a cake tin and pour the carrot cake mixture in. Tap the filled cake tin gently on a cuttting board in order to remove any air bubbles.
Bake for 10-15 minutes of until cooked when tested with a skewer. (Note, larger cupcakes will take between 20 and 30 minutes, while a whole carrot cake can be baked for 60-75 minutes).