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Prep 10 mins
Cook 12 mins
This was in my e-mail: "These snack cakes are packed with whole wheat flour and carrots; they are also lower in sugar and fat. Children can help out in the kitchen by mashing the carrots with a fork on a rimmed plate or small bowl. If desired, stir together a simple icing of 1 tablespoon orange juice, ½ teaspoon vanilla and 1 cup powdered sugar." I made this recipe twice this week, the grand-kids loved them so much and it's such an easy and quick recipe to whip up as is. I got 4 mini-muffin pans full out of this recipe.
- Coat two mini-muffin pans with non-stick cooking spray. Preheat oven to 350°F.
- In a large bowl, whisk together flours, baking powder, soda, salt and cinnamon. In a 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.