{"id":213,"date":"2008-10-15T14:32:14","date_gmt":"2008-10-15T19:32:14","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=213"},"modified":"2023-12-07T14:44:05","modified_gmt":"2023-12-07T19:44:05","slug":"mini-carrot-cakes","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=213","title":{"rendered":"Mini-Carrot Cakes"},"content":{"rendered":"
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Mini Carrot Cakelettes<\/strong><\/p>\n

2 cups white sugar
\n1 1\/2 cups canola oil
\n4 large eggs
\n1 tsp vanilla bean paste (or real vanilla extract)
\n2 tsp ground cinnamon
\n1 tsp baking soda
\n2 1\/2 cups self rising flour
\n3 cups finely grated carrots<\/p>\n

Preheat oven to 350F.<\/p>\n

In a mixer fitted with a paddle attachment, cream sugar and oil until smooth (5-7 minutes). Add eggs one at a time, beating well after each addition. Add remainder of ingredients, making sure to stop and scrap down the sides of the bowl.<\/p>\n

Turn into prepared muffin cups, heart shaped baking pans, or mini-bundt pans. Bake for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean. Allow to cool and remove from pans. Makes 30 cakelettes.<\/p>\n

Now, when you’re working with something like shredded carrots and intricate molds such as the mini-bundts, there will be some cakelettes that simply will not loosen and come out in one piece. Have no fear, do what any good chef would do — Improvise!<\/em><\/p>\n

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Layered in a martini glass with sugar free, fat free vanilla yogurt, this makes for an elegant and tasty trifle. And no one need know this was a “mistake”\u009d!<\/em><\/p>\n

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Mini Carrot Cakelettes 2 cups white sugar 1 1\/2 cups canola oil 4 large eggs 1 tsp vanilla bean paste (or real vanilla extract) 2 tsp ground cinnamon 1 tsp baking soda 2 1\/2 cups self rising flour 3 cups finely grated carrots Preheat oven to 350F. In a mixer … Continue reading Mini-Carrot Cakes<\/span> →<\/span><\/a><\/p>\n

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