Dessert

Mini Carrot Cakes is for Dessert.

Mini Carrot Cakes takes 15 minutes to prepare.

Mini Carrot Cakes takes 30 minutes to cook.

Mini Carrot Cakes makes 18 servings.

The ingredients for Mini Carrot Cakes are:

1 C white flour
1 C whole wheat flour
1/2 C granulated sugar
1 1/2 C brown sugar
1 t baking powder
1 t baking soda
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground ginger
3 C shredded raw carrots
1 C undrained crushed pineapple in own juice
2 large eggs
2 egg whites

Here is how you make Mini Carrot Cakes:

In a large bowl combine first ten ingredients. Lightly mix eggs and whites and then add them to dry ingredients with the carrots and pineapple. Stir well, making sure ingredients are well mixed. Prepare cupcake pans with cooking oil spray and fill with batter. Bake 25-30 minutes in oven preheated to 325 degrees. Cool on rack. Makes 18 mini carrot cakesNumber of Servings: 18Recipe submitted by SparkPeople user SHERRYCOVILL.

The nutritional information for Mini Carrot Cakes is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 166.5

• Total Fat: 0.8 g
• Cholesterol: 23.6 mg
• Sodium: 259.5 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 2.0 g
• Protein: 3.0 g