Recipe
Side Dish
Mini Carrot-ene Cakes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. all-purpose flour | ||
| 1 ½ c. granulated sugar | ||
| 1 tsp. baking powder | ||
| 1 tsp. baking soda | ||
| 2 tsp. pumpkin pie spice | ||
| 3 c. finely shredded carrots | ||
| 1 c. Carotino oil | ||
| 6 egg whites, beaten |
Directions
- Preheat oven to 350 degrees.
- Mix together flour, sugar, baking powder, baking soda and pumpkin pie spice in a large bowl. Stir in carrots.
- Beat together oil and egg white. Add to flour mixture and stir just until moistened.
- Spoon batter into greased muffin pan. Fill cups about 2/3 full.
- Bake 13 to 15 minutes or until a knife inserted in center comes out clean.
- Allow to cool two minutes before removing from pan and serve warm.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 0mg
- Sodium: 115mg
- Total Carbohydrates: 28g
- Protein: 3g
Daily Values
0%
Vitamin A 35%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee HealthMarket, February 2006.