Carrot Cake Bites


Recipe by Deanna Segrave-Daly, RD, LDN

Makes 3 dozen mini-cupcakes (or 15 regular cupcakes)

1 c all-purpose flour
3⁄4 c whole wheat flour
2 tsp baking powder
1 tsp baking soda
1⁄4 tsp salt
1 tsp cinnamon
1⁄3 c vegetable oil
1⁄2 c sugar
1⁄2 c fat-free milk
2 eggs
1 can (14.5 oz.) Libby’s® Sliced Carrots (drained, rinsed and mashed with a fork)

Coat two mini-muffin pans with non-stick cooking spray. Preheat oven to 350 degrees.

In large bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. In medium bowl, mix together oil, sugar, milk and eggs. Pour egg mixture into flour mixture and stir just until combined. Gently stir in carrots.

Spoon about 1 tablespoon of batter into each cup of mini muffin pans. Bake for 10-12 minutes until toothpick inserted into center comes out clean. Repeat with remainder of batter.

Serving suggestions: If desired, stir together a simple icing of 1 tablespoon orange juice, ½ teaspoon vanilla and 1 cup powdered sugar.