Local carrots. Giant, sweet in flavor and colorful.
Since we are so fortunate to have an abundance of produce in our area of the world, it is extra convenient to incorporate into our diets creatively. The recipe below is easy to make ahead and freeze for a quick snack any time of day. Great for little hands that enjoy mini cakes with a healthy twist. “Popability” for adults, easy to pop in your mouth and eat on the run. After baking and cooling, I typically place 2-3 mini cakes in a plastic snack bag (or small containers) and place in a larger freezer container so they are ready to go. A prepackaged snack.
Carrot Honey Mini Cakes
1/2 cup of Coconut Oil
2/3 cup of Honey
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 cup of Finely Shredded Carrots
1 cup of Whole Wheat Flour
1 cup Non-Bromated/Bleached White Flour
In a large bowl beat oil, honey, eggs, vanilla and spices. Stir in carrot. Add all dry ingredients and mix until well combined. Do not over mix. Spray your mini cupcake pans with oil or organic cooking spray. If you have small cupcake liners that would be even better to eliminate any extra clean up. Spoon the batter into each cupcake cup until approximately ¾ full. Makes approximately 36 mini cakes.
Bake at 350 degrees Farenheit for 10-12 minutes or until golden.