Name: Carrot Cake Bites from Libby's
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 34 cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 14 teaspoon salt; 1 teaspoon cinnamon; 13 cup vegetable oil; 12 cup sugar; 12 cup nonfat milk; 2 eggs; 1 (14 1/2 ounce) cansliced carrots, drained, rinsed and mashed with a fork

Servings: 4 persons

1 cup all-purpose flour
34 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
14 teaspoon salt
1 teaspoon cinnamon
13 cup vegetable oil
12 cup sugar
12 cup nonfat milk
2 eggs
1 (14 1/2 ounce) cansliced carrots, drained, rinsed and mashed with a fork

1
Coat two mini-muffin pans with non-stick cooking spray.
2
Preheat oven to 350F.
3
In a large bowl, whisk together flours, baking powder, soda, salt and cinnamon.
4
In a medium bowl, mix together oil, sugar, milk and eggs.
5
Pour egg mixture into flour mixture and stir just until combined.
6
Gently stir in carrots.
7
Spoon about 1 tablespoon of batter into each cup of mini muffin pans.
8
Bake for 10-12 minutes until toothpick inserted into center comes out clean.
9
Repeat with remainder of batter.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Carrot Cake Bites from Libby's

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